"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Garlic Soup Recipe

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This recipe for Garlic Soup, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Edwards

Category:
Category:

Ingredients:  
Ingredients:  
26 garlic cloves (unpeeled)
2 tbsp olive oil
2 tbsp butter
1/2 tsp cayenne powder
1/2 c fresh mined ginger
2 1/4 c sliced onions
1 1/2 tsp chopped fresh thyme
26 garlic cloves peeled
1/2 c coconut milk
3 1/2 c vegetable broth

Directions:
Directions:
Preheat oven to 350. Place 26 unpeeled garlic cloves in a small baking dish. Add 2 tbsp olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool and squeeze garlic between fingertips to release cloves.
Melt butter in heavy large saucepan over medium high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic and cook 3 minutes. Add vegetable broth, cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan, add coconut milk and bring to simmer. Season with salt and pepper for flavour.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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