Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Garlic Broth (Organic Cold and Flu Killer)
Garlic Broth is a natural remedy for the common cold and flu. 100% natural, organic with no chemicals. Also great for sinus infections, This broth is packed full of nutrients that will that cold dead in the ass. The flavor is not strong like might think, but does have an Asian influence in the taste.
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Healing Garlic Broth for Colds and Flu
Healing Garlic Broth for Colds and Flu Symptoms
Garlic was used by the ancient Romans for its medicinal properties. Not only does garlic add lots of flavor to foods, it is highly nutritious and has very few calories. Garlic can boost your immune system.
This recipe for Garlic Broth is a perfect ally in the fight against colds and winter blahs.
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STREGA SOUP A.K.A. GARLIC BROTH
#mediterraneandiet #brothrecipes #Italianfood
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This Egg and Garlic Soup is one of Spain´s BEST-KEPT Secrets
EPISODE 853 - How to Make a Spanish Egg and Garlic Soup | Sopa de Huevos de Ronda Recipe
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Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Steamed Mussels with Tomato and Garlic Broth | Recipe | Food & Wine
Mussels have three things going for them: They're cheap, quick to cook, and delicious. Try this delicious recipe for steamed mussels with tomato and garlic broth.
INGREDIENTS:
1/4 cup olive oil
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper Salt, if needed
Garlic Toast (optional)
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Steamed Mussels with Tomato and Garlic Broth | Recipe | Food & Wine