Garlic Soup

Geema's Note:

For all you garlic lovers...this soup's for you.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 ½ cups vegetable broth or 2 ½ cups chicken broth
• 1 cup garlic , cloves peeled
• 1 cup chopped peeled yukon gold potato
• 1 cup chopped peeled carrot
• salt and pepper
• cream (optional)

Directions:

1. Place all the broth, vegetables and garlic in a medium pan.
2. Bring to a boil.
3. Cover and reduce heat to a low simmer, cooking for about 25 minutes.
4. Puree the soup in batches in a blender.
5. Return soup to pot to reheat on medium heat.
6. Season with salt and pepper.
7. Serve with a drizzle of cream on top if desired.

Reviews

[SaraFish]

Really good! The pureed soup is satiny smooth and has a nice thick consistency and an appetizing light orange color. The flavor is very garlicky with a nice carrot undertone. It was very tasty as is so I did not need to add any salt at all, just a little pepper. I stirred in a pat of real butter at the end just to add some richness and it was a nice addition. I used a regular potato and didn't add any cream, it really didn't need it to be a warm filling healthy soup! It took 2 heads of garlic to make 1 cup of peeled garlic cloves, 3 medium carrots to make a cup of chopped carrots and 1 large potato to make 1 cup of chopped potato. My only other comment is about the serving size. The recipe says it make 4 servings - and that's true if you're talking about having a cup of soup, but, it only makes 2 soupbowl servings. Try this, my friends, you'll like it!

[Elizabeth Fullerton]

I loved this soup! I made mine with the cream - but I might try it next time without. It really satisfied my garlic craving. Thanks for a great recipe.

[Bergy]

There are no Vampires in my house but there is a wonderful aroma of garlic and some heavenly soup! This soup is perfect - I followed the recipe exactly except for doubling it - am I ever glad I did. The one extra thing that I did I melted some Jaarsborg cheese on 1/2" slices of Baguette and floated them just be fore serving. See picture - I left one with out cheese and one with. In Portugal they nearly always have cheese in their garlic soup. I loved the cheese in the soup but it would be delicious with out it too. I did not use any cream. Do not skimp on the garlic - this soup is mellow. This recipe is going into my Extra favorite recipes. Thanks Geema for a great recipe Made again 26 Feb 2010 This time I didn't puree it - Very delish either way,