Boiled Water Garlic Soup Recipes

Steps:

• Add oil, fry onions, add butter and garlic (do not over- fry garlic).
• Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
• Remove carrot and slice, set aside.
• Cool down rest, add to blender and make creamy, return to pot.
• Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.

Steps:

• Separate garlic head into cloves. Smash cloves with flat side of a heavy knife and peel them. In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes.
• Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan. In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well. Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth. Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170°F. (do not let boil), about 10 minutes.
• Tear bread into pieces and divide among 4 soup bowls. Ladle soup over bread and drizzle with remaining tablespoon oil.

Steps:

• Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.
• In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.
• Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.
• Remove the bay leaves and sage sprig, and puree the soup in a blender.
• Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.
• Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.
• Sprinkle the toast with the cheese, then with any remaining olive oil.
• Reheat the soup to a boil, ladle it over the toast, and serve immediately.