GARLIC SOUP WITH SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
- Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
- When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 940 milligrams, Sugar 0 grams
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
- Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
- Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
- Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.
GARLIC SOUP WITH SHRIMP
Steps:
- Procedure 1. Pour the oil into a large skillet set over medium heat. Add the garlic cloves and sprinkle with a bit of salt and pepper. Cook, flipping them occasionally, for about 10 minutes. They should be nicely browned. If they are cooking too fast, reduce heat to medium-low. You don't want them to burn. Remove them and set aside. 2. Turn heat to medium-low and add as many slices of bread that will fit in a single layer. Cook until browned on both sides, about four minutes. Remove and set aside. Repeat with other slices. 3. Pour in the stock and turn the heat to medium-high. When it's just about to boil, toss in the shrimp and cook until the shrimp are cooked and pink, about 4 minutes. 4. Place a slice of bread and a few cloves of garlic in four separate bowls. Ladle in some of the soup with shrimp. Garnish with a bit of parsley and season with salt and pepper to taste.
FRESH POTATO SOUP WITH SHRIMP
A rich potato soup with fresh shrimp - an easy dish to make for friends.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
- Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 12 g, TransFat 1/2 g
SHRIMP AND SPINACH SOUP WITH ROASTED GARLIC
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
- Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
- Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1353 milligrams, Sugar 4 grams, TransFat 0 grams
GARLIC SOUP
A wonderful rich garlic soup that is not overpowering! Served with a salad, crusty bread and a nice white wine, makes a lovely light supper.
Provided by Dee514
Categories Spanish
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic in oil until slightly browned.
- Heat broth and wine until hot but not boiling.
- Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
- Remove bay leaf from pot and puree soup.
- Return pureed soup to pot and continue simmering.
- Add cream to egg yolks, then add a bit of soup and mix well.
- Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
- Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
- Serve and enjoy!
SPICY GARLIC SOUP
Provided by Deanna Desin
Categories Soup/Stew Garlic Bon Appétit California
Yield Serves 2
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Season with cayenne and salt. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
GARLIC SHRIMP SPAGHETTI
Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. -June Foote, Spring Hill, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
Nutrition Facts : Calories 320 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 444mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
QUICK GARLIC SOUP
This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC SPINACH SOUP
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.
Provided by miskyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
- Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g
GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)
This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written "Do not attempt to make with a really really bad hangover!!!!" - and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta's pleasant, soothing note. This will cure whatever ails you....For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame.... a real shame.... so heighten your experience and make the stock as well... you won't be sorry. For a fine-but-not-fussy meal you'll be proud to set before anyone, try this soup with THE Salad ("the" Salad Recipe #150702) ... because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt..... yummy!
Provided by NcMysteryShopper
Categories Brunch
Time 1h
Yield 8 as a starter, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
Nutrition Facts : Calories 219.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 102.9, Sodium 345.7, Carbohydrate 25.7, Fiber 2.8, Sugar 3.7, Protein 10.5
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