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Garlic Soup (W/Pics)
Posted on 5/24/20 at 9:20 pm
Posted on 5/24/20 at 9:20 pm
I worked off of this recipe, but with slight changes:
Garlic Soup, Bayona (NOLA)
1 stick butter
2 tbsp olive oil
2 full cups peeled garlic cloves (two six oz. jars)
3 lbs chopped/sliced onions (3 very large onions) I used two yellow and one red.
2 quarts Chicken Stock
1/2 loaf stale French bread, cut into 1-inch cubes
1.5 teaspoon thyme
1 cup half and half
1 cup heavy whipping cream
1 Bay Leaf
Salt & Pepper to taste
Melt Butter and Olive Oil in a large pot and sautee down onions and garlic for 30 minutes on low/med-low heat. You DO NOT want to burn the garlic. Add a little pepper to taste if you like. Onions and garlic should reduce by about 2/3 and become somewhat creamy. They should be tan-ish in color.*I added 1/2 cup of white wine to the onions/garlic for the last 10 minutes. I think this added a nice flavor to the finished product.
After the initial 30 minutes, raise the heat to med-hi and sautee for another 10 minutes to add a little more color to the onions/garlic. Stir constantly to keep it from sticking and burning.
(sorry, no finished pic of sauteed onions/garlic)
Next, add 2 qts chicken stock, the bread, thyme, bay leaf. Bring to boil, then lower heat and simmer for 15-20 minutes.
The recipe then calls for you to puree the contents in a blender of food processor, then strain back into the pot. Well, like the lady with curlers in her hair said,"Ain't nobody got time for that!", so I used my immersion blender for about 5-7 minutes. It worked fine (be sure to remove the bay leaf first). Soup was now silky smooth.
Add salt and pepper to taste, 1 cup heavy cream, 1 cup half and half. Bring to a boil for a minute or so, remove from heat. Done. Makes about 4 quarts
Serve with a little fresh parmesan and some croutons
I had never heard of garlic soup until earlier this week when I saw it on some show on the Food Network or Cooking Channel. Love garlic, had to try it. My first attempt turned out pretty good. The garlic taste was definitely there, but a lot more subtle than I thought it would be. You aren't blown away by garlic. The sweetness of the onions obviously takes care of that. I was very pleased. I can also tell that this soup is going to be MUCH better tomorrow. Hell, it was better an hour later. If you are looking for something different to serve as a starter, rather than the same old pasta dishes or something like that, this will definitely be a conversation starter.
Garlic Soup, Bayona (NOLA)
1 stick butter
2 tbsp olive oil
2 full cups peeled garlic cloves (two six oz. jars)
3 lbs chopped/sliced onions (3 very large onions) I used two yellow and one red.
2 quarts Chicken Stock
1/2 loaf stale French bread, cut into 1-inch cubes
1.5 teaspoon thyme
1 cup half and half
1 cup heavy whipping cream
1 Bay Leaf
Salt & Pepper to taste
Melt Butter and Olive Oil in a large pot and sautee down onions and garlic for 30 minutes on low/med-low heat. You DO NOT want to burn the garlic. Add a little pepper to taste if you like. Onions and garlic should reduce by about 2/3 and become somewhat creamy. They should be tan-ish in color.*I added 1/2 cup of white wine to the onions/garlic for the last 10 minutes. I think this added a nice flavor to the finished product.
After the initial 30 minutes, raise the heat to med-hi and sautee for another 10 minutes to add a little more color to the onions/garlic. Stir constantly to keep it from sticking and burning.
(sorry, no finished pic of sauteed onions/garlic)
Next, add 2 qts chicken stock, the bread, thyme, bay leaf. Bring to boil, then lower heat and simmer for 15-20 minutes.
The recipe then calls for you to puree the contents in a blender of food processor, then strain back into the pot. Well, like the lady with curlers in her hair said,"Ain't nobody got time for that!", so I used my immersion blender for about 5-7 minutes. It worked fine (be sure to remove the bay leaf first). Soup was now silky smooth.
Add salt and pepper to taste, 1 cup heavy cream, 1 cup half and half. Bring to a boil for a minute or so, remove from heat. Done. Makes about 4 quarts
Serve with a little fresh parmesan and some croutons
I had never heard of garlic soup until earlier this week when I saw it on some show on the Food Network or Cooking Channel. Love garlic, had to try it. My first attempt turned out pretty good. The garlic taste was definitely there, but a lot more subtle than I thought it would be. You aren't blown away by garlic. The sweetness of the onions obviously takes care of that. I was very pleased. I can also tell that this soup is going to be MUCH better tomorrow. Hell, it was better an hour later. If you are looking for something different to serve as a starter, rather than the same old pasta dishes or something like that, this will definitely be a conversation starter.
This post was edited on 5/24/20 at 9:26 pm
Posted on 5/24/20 at 9:40 pm to LuckySo-n-So
Great immune booster as well
Posted on 5/24/20 at 9:50 pm to LuckySo-n-So
If you like that give the Spanish style a try. First time I ever had garlic soup was in Spain and it is fantastic.
Posted on 5/24/20 at 10:24 pm to LuckySo-n-So
Looks good but I would spend a full day on the shitter after eating it.
Posted on 5/24/20 at 10:35 pm to LuckySo-n-So
I will definitely be making this soup this week
Posted on 5/24/20 at 10:40 pm to SUB
quote:
Looks good but I would spend a full day on the shitter after eating it.
I'll let you know how that turns out...
Posted on 5/25/20 at 1:09 am to LuckySo-n-So
Looks great. I first got to try Garlic Soup last year in Austria, where it was on the menu at just about every restaurant we went to. Came back home and found finding a good recipe was a little difficult but eventually settled on one and have made it a few times. Super easy and tastes so good. I've never even blended mine, I'm sure that makes a big difference with the texture. Well done.
Posted on 5/25/20 at 9:24 am to LuckySo-n-So
That looks really good
Bayona and Barcelona Tapas in NOLA both have fantastic versions on garlic soup, and both are pretty different. Highly recommend trying them out.
Bayona and Barcelona Tapas in NOLA both have fantastic versions on garlic soup, and both are pretty different. Highly recommend trying them out.
Posted on 5/25/20 at 11:17 am to LuckySo-n-So
We made the Bayona recipe this past NYE. So good!
Posted on 5/25/20 at 12:01 pm to LuckySo-n-So
I have had that at Bayona. Delicious.
Posted on 5/25/20 at 12:11 pm to LuckySo-n-So
That look great! I love a good garlic soup. Thanks for reminding me about it.
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