How To make Garlic Soup(Florida Cooking)
1 1/4 c Chicken broth
2 ts Olive oil
1 sm Clove garlic or 1/2 large,-
-peeled and crushed 1 sl Cuban or French bread
1 ea Egg
Salt and freshly ground- -pepper to taste 1 t Minced parsley
2 ts Grated hard queso blanco-
-(see Note) or Parmesan- -cheese
Bring the chicken broth to a boil. In a small skillet, heat the oil. Add the garlic and saute until golden and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup. It will cook in 2 to 3 minutes. Add salt and pepper, and sprinkle with the parsley and cheese. NOTE: There are dozens of quesos blancos, or white cheeses, which is exactly how the name translates. Some are soft, some fresh, but many aged. Queso blanco generally is mild flavored, though some of the aged ones can be quite tangy. They are found in markets in Florida and in most cities with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try the cheeses, and choose the one that suits your taste. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright
How To make Garlic Soup(Florida Cooking)'s Videos
Garlic Shrimp in Curried Coconut Butternut Squash Soup
Impress your guest with this easy quick and inexpensive summertime recipe. Garlic Shrimp Curried Butternut Squash Soup
Ingredients are available at:
Roasted Garlic Soup
Garlic slow roasted and mellowed out, in creamy, savory, rich broth soup.
Separate the cloves from three (3) bulbs of garlic.
Toss in olive oil and a few pinches of salt.
Spread out on baking sheet and roast at 300 degrees for 15-25 minutes, tossing a few times until lightly browned.
Once done roasting, set aside to cool.
In large pot melt two (2) Tablespoons of butter with one (1) Tablespoon of olive oil.
Put in one small, diced onion and a pinch of salt.
Sautee the onion for 6-8 minutes until softened.
Once onion is softened, add one (1) heaping Tablespoon of all-purpose flour, stir in and cook a few minutes to remove raw flour taste.
Add 1 1/2 Teaspoons of fine chopped thyme.
Add pinch of black pepper, stir and cook for 15-30 seconds.
Add approximately one (1) cup of low salt or unsalted chicken broth, stir in with the roux well.
Once the one (1) cup of chicken broths starts to thicken and simmer.
Add three (3) more cups of the chicken broth, stir well.
Lay some fresh sage into the pot.
While the broth is coming up to a low simmer remove paper from the roasted garlic and chop any hard tips off the roasted cloves.
Place the roasted garlic cloves into the simmering broth, cover and lightly simmer for 15-20 minutes.
Remove the sage from the broth.
Use a stick blender to blend and smooth the soup out or pour into a stand blender then back into the pot.
Once soup is blended, pour 1/2 cup heavy cream into a mixing bowl. Add some of the hot soup to the cream and mix. This tempers the cream and helps prevent the cream from curdling.
Pour the tempered cream into the soup, stir very well.
Allow soup to become nice and hot but do not allow it to simmer or boil.
Taste the soup and adjust seasoning to taste.
If additional cream is desired, temper as before and add as needed.
If an elegant soup is desired or if the cream curdles, simply run the soup through a fine mesh strainer.
Place in bowl and add a few splashes of lemon juice to the soup.
Serve with toasted bread on top or on the side to dip with.
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Creamy Chicken Soup w/Rosemary and Sage
Chef Frank shows you how to make this classic comfort food. Creamy Chicken Soup w/Rosemary and Sage.
Creamy Chicken with Rosemary Soup
1 cup Cooked chicken
1 cup finely diced Celery
1 cup finely diced onion
3 sprigs Fresh Rosemary
1 lg. sprig sage
4 cups Chicken stock
8 TBSP butter
1 cup Milk
1/2 cup Heavy cream
1/2 tsp W. pepper
1/2 cup Flour
1/4 cup White wine (OPTIONAL)
RECIPE
1. Prepare 1 cup each finely diced celery and onion.
2. Prepare 1 cup diced chicken.
3. Melt 8 TBSP butter.
4. Sautee celery and onions on medium heat for 2 minutes or until slightly tender.
5. Add rosemary and sage.
6. Sautee 3-5 minutes or until mixture is very tender but not brown. Add 1/2 tsp salt.
7. Remove rosemary and sage.
8. Add 1/2 cup all purpose flour.
9. Cook on med high for 2-3 minutes.
10. Add chicken stock 2 cups at a times, whisk together thoroughly. Add wine now...optional
11. Add milk, chicken and heavy cream and 1/2 tsp white pepper.
6.
Saffron Garlic Cream Soup. A Cornish dish with Cornwall's favorite spice, with Chef McBride
Chef McBride, continues his World wide crusade to bring Celtic Cuisine into the 21st Century. Today he looks into recipes from Cornwall, and uses their favorite spice; Saffron. Watch the combining of onions, garlic, sherry, with rice and most of all Saffron. Recipe in his Soup, Sauces, Stocks, and Stews,: Cookbook. celticcaterer.com
HOT KALE GARLIC SOUP | dara dubinet
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