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    You are in: Home / Recipes / Garlic Piperade Soup Recipe
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    Garlic Piperade Soup

    Garlic Piperade Soup. Photo by ~Nimz~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef Kate's Note:

    I first made this over twenty years ago--a Marian Morash recipe from the 1982 Victory Garden Cookbook. It was good then; it's good now. A Basque recipe, one can substitute chicken or vegetable stock for the beef stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blanch the garlic in boiling water for thirty seconds; run under cold water and drain.
    2. 2
      Peel and slice the cloves of garlic.
    3. 3
      Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft.
    4. 4
      Add the garlic and tomatoes.
    5. 5
      Cover the pan and cook over low heat for thirty minutes.
    6. 6
      Pour in the broth and bring to a boil.
    7. 7
      Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth.
    8. 8
      Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste.
    9. 9
      Serve hot with grated cheese if you wish.

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    Ratings & Reviews:

    • on October 04, 2012

      55

      So good! Next day poached eggs in the left overs, very nice!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009

      45

      A very thick, very tasty soup. I, too, had to use canned tomatoes; I'm sure it's better with fresh. The grated cheese adds to it. Next time I will try adding garbanzo beans as Jess4Freedom suggests; that sounds good. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      45

      Oh so good! I love garlic, so I had to tag this when I saw it. I am so glad I did. Just like any soup, it was even better the next day. I froze half of it for later too. I used canned tomatoes because they are not quite in season yet around these cold parts of Wisconsin, but I am for sure going to be making this again when they are back in season. I also added a drained can of garbanzo beans, just because I like them. Made and Reviewed for PRMR - Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Garlic Piperade Soup

    Serving Size: 1 (416 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.9
     
    Calories from Fat 103
    43%
    Total Fat 11.5 g
    17%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 556.4 mg
    23%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 4.5 g
    18%
    Sugars 9.4 g
    37%
    Protein 6.1 g
    12%

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