Garlic Soup That Cures What Ails You (Aka Hangover Soup)
photo by Billy Green
- Ready In:
8 as a starter
- 2 large heads of garlic, separated into cloves, unpeeled
- 6 6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock
- 3 whole cloves
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried leaf thyme
- 3 sprigs parsley
- pepper, to taste
- 2 cups tomato juice (I only use low sodium V8) or 2 cups v 8 vegetable juice (I only use low sodium V8)
- 3⁄4 3/4 cup alphabet pasta or 3/4 cup other small shell pasta
- 3 egg yolks
- 6 -8 garlic bread, croutes (I use Garlic Bread Croutes Garlic Bread Croûtes)
- 4 -6 ounces sharp cheddar cheese (or a combination of cheddar & Monterey) or 4 -6 ounces monterey jack cheese, shredded (or a combination of cheddar & Monterey)
- finely minced fresh parsley or cilantro, for garnish
- 1 ripe avocado, pitted, peeled and sliced, for garnish (optional)
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done – 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
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***update: I really have made this soup from the veggie stock to the croutes again and again. My family loves this soup and my friends say my house smells like heaven when I'm making it. This has become a cool weather standard in our home.<br/><br/>I made the veggie stock, the croutes and the soup. I will make it again and again. It went together easily and was so comforting and wonderful. Everyone in the family enjoyed this treat on New Year's Day and we are looking forward to having it again.
WOW! What a finale to ncmysteryshopper's garlic trilogy! Sitting down to eat this scrumptious soup made with her Ultimate Browned Vegetable Stock Recipe #150683 and served with her Garlic Bread Croûtes Recipe #150700. I could live on this! It was just sensational! I made it (exactly as advised) with V8 juice, orzo, some wonderful orange-yolked free range eggs and parsley. But I was one cup short of the Ultimate Browned Vegetable Stock Recipe, so if you are making this DO double the stock recipe. Fortunately, I had some of my own also very flavoursome stock to use for the extra cup. If you are a garlic lover, I really cannot recommend this soup highly enough. A must-try 5+++++ recipe, that I’ll be making again - often. Thank you so much, Cheryl, for sharing these three wonderful recipes.
This recipe comes together nicely and is pretty tasty. It tastes more of tomato pasta and the garlic flavor is very subtle, despite the 2 heads of garlic in it. I think 3 heads might be better. I made it easier by using Garlic Texas Toast for my croutes. My bf really enjoyed this and it's one I'll try to make again especially during these colder months. Thanks for posting.
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