===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-25-25 (30 19)             Number: 393
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Garlic Soup *CR*           Conf: (37) Home Cooki
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 -=> Quoting Icenet #1 At 8352@6460 to All <=-

 I#A8> [From] Chemist

 I#A8> Does anyone have a recipe for garlic soup?  I really need one, I had
 I#A8> a bowl of it in Vienna, and really liked it, but couldn't get the
 I#A8> recipe.

 Ask and ye shall receive <g>  (and enjoy, I hope)

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Roasted Garlic Soup
 Categories: Italian, Soups, Vegetables, Herb/spice
   Servings:  4

      4    Garlic heads (about 1/2             4 c  Chicken stock or canned
           Pound total), unpeeled                   Broth, heated
    1/4 c  Olive oil                         1/3 c  Dry Sherry
      6 tb (3/4 stick) unsalted                1 c  Whipping cream
           Butter                                   Fresh lemon juice
      4    Leeks (white part only),                 Salt and fresh ground
           Chopped                                  White pepper
      1    Onion, diced                        2 tb Chopped fresh chives
      6 tb All purpose flour

     Preheat oven to 350F.  Cut off top 1/4 inch of each garlic head. Place
  garlic heads in small shallow baking dish.  Drizzle oil over. Bake until
  golden, about 1 hour.  Cool slightly.  Press individual garlic cloves
  between thumb and finger to release garlic.  Chop garlic.
     Melt butter in heavy large saucepan over medium heat.  Add garlic, leeks
  and onion and saute until onion is translucent, about 8 minutes. Reduce
  heat to low.  Add flour and cook 10 minutes, stirring occasionally. Stir in
  hot stock and sherry.  Simmer 20 minutes, stirring occasionally. Cool
  slightly.  Puree soup in batches in blender or processor. (Can be prepared
  1 day ahead.  Cover and refrigerate.)
     Return soup to saucepan.  Add cream and simmer until thickened, about 10
  minutes.  Add lemon juice to taste.  Season with salt and white pepper.
  Ladle into bowls.  Garnish with chives.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Garlic Soup
 Categories: Vegetables, Soups, Mexican
   Servings:  8

      3 ea Cloves Garlic; Crushed            1/2 ts Salt
      2 tb Vegetable Oil                     1/4 ts Pepper
      2 ea White Bread; Slices, *            1 ea Egg; Large, Slightly Beaten
      4 c  Chicken Broth

  *    Bread should be cut into small pieces.
  Cook and stir garlic in oil in a 3-quart saucepan until brown.  Stir in
  bread; cook and stir until light brown.  Stir in broth, salt and pepper.
  Heat to boiling; reduce heat.  Cover and simmer for 20 minutes.  Stir at
  least half of the hot mixture gradually into egg.  Stir back into hot
  mixture in saucepan.  Boil and stir 1 minute.  Sprinkle with snipped
  parsley, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Creole Garlic Soup
 Categories: Creole, Soups, Gumbos
   Servings:  4

      4 ea Large cloves garlic,peeled     2 cn Condensed beef broth(10.5oz)
      2 c  Water                          1 c  Dry sherry
      4 ea Slices French bread            1/4 c  Butter or margarine,softened
      2 tb Grated Parmesan cheese

  1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
  minutes, or until garlic is soft.
  2. Remove garlic and reserve; add water and sherry to broth and heat to
  serving temperature.
  3. Toast bread on one side under broiler; remove and spread untoasted sides
  with butter.
  4. Mash reserved garlic and spread over bread; sprinkle with cheese.
  5. Broil toast until brown and bubbly, about 30 seconds.
  6. Place a piece of toast in each of four soup bowls; ladle hot soup over
  and serve.

MMMMM



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