| Recipe Title: Rendezvous Garlic Soup Contributed by: Dan_L
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 Discussion |
Note from the Diva
This goes real fast so have everything ready before you start.
Tipseparate garlic cloves from bulbs and whack with the flat side of a heavy knife to loosen the skins for easy peeling. Chop with knife or one of those small nut and vegetable plunger choppers.
Note Lately I have been adding a little mashed potatoes to give the soup a little thicker consistancy. So far everybody around here still likes it. |
List of Ingredients
1/3 cup finely chopped garlic (2 large bulbs)
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon white pepper
1 teaspoon sugar
1/4 teaspoon salt
2or3 tablespoons roux
3 14 1/2 oz cans chicken broth
1 pint half and half
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Preparation
Make the roux first.
In a small saute pan melt 2 tablespoons butter and add 2 tablespoons flour. Stir until color becomes a "paper bag" brown. Set aside.
In a 3 quart saucepan heat the olive oil and butter over medium heat. Add the garlic and stir constantly until it is golden brown.
Add nutmeg, white pepper, sugar and salt.
Stir about 30 seconds until sugar starts to melt.
Add roux and stir until mixed well.
Slowly add the chicken broth while constantly stiring to prevent lumps from forming. (At this point I sometimes use a stick blender to obtain a finer texture)
Reduce heat to medium low and add the half and half. Stir ocassionally until soup is heated to serving temperature.
Serve in soup mugs garnished with garlic croutons and chives with a hunk of warm sourdough baguette | Cookbook Category
Soup-Hot
General Cooking/Prep Method
Saute
Stovetop
Extra Features of Recipe
Difficulty Level-Quick & Easy
Tested & Approved Recipe
Yes! | 
