Roasted garlic Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 465.8
- Total Fat: 44.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,337.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Roasted garlic Soup calories by ingredient
Number of Servings: 4
Ingredients
-
4 garlic bulbs
3/4 cup olive oil
1/4 cup flour
4 Tbsp chicken base
1 quart water
1 tbsp thyme (adjust to taste)
1 tbsp parsley (adjust to taste)
salt and pepper to taste
Tips
can also add in rice or pasta for a different taste / consistency.
Directions
do not peal garlic bulbs. cut each bulb in half, width wise.
pour olive oil in a baking dish, place bulbs of garlic in the oil, cut side down. (use more or less oil depending on size of bulbs / dish. the edge of the garlic bulb should just be covered by oil) roast the garlic in the oven at about 350 for about 40 minutes or until the garlic is soft and mushy and deeply golden on the bottom.
now, while your garlic is cooling, boil one quart of water, adding the chicken base, or stock. if you are using dried herbs, this is a good time to add them.
once the garlic is cool enough to touch, remove the cloves from the 'paper' part of the bulb. keep all the yummy garlic-infused oil. take out your trusty potato-masher, and in the baking dish, mush the garlic, the oil and slowly add the flour. mash until you have used all the four and have a nice smooth almost-paste-like substance. (if you feel it's a bit thin, you can add a little bit more flour or even corn starch)
put the mash on a large skillet, and cook on high heat for about a minute or two, stirring a lot. add the mush to your water.
stirring occasionally, let cook on med-med low heat for about 30 minutes. it should achieve a good , slightly thick consistency. if it does not, make a roux of a bit of olive oil or butter and more flour or cornstarch. add the roux to the soup. add fresh herbs and salt and pepper to taste.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user INKARI.
pour olive oil in a baking dish, place bulbs of garlic in the oil, cut side down. (use more or less oil depending on size of bulbs / dish. the edge of the garlic bulb should just be covered by oil) roast the garlic in the oven at about 350 for about 40 minutes or until the garlic is soft and mushy and deeply golden on the bottom.
now, while your garlic is cooling, boil one quart of water, adding the chicken base, or stock. if you are using dried herbs, this is a good time to add them.
once the garlic is cool enough to touch, remove the cloves from the 'paper' part of the bulb. keep all the yummy garlic-infused oil. take out your trusty potato-masher, and in the baking dish, mush the garlic, the oil and slowly add the flour. mash until you have used all the four and have a nice smooth almost-paste-like substance. (if you feel it's a bit thin, you can add a little bit more flour or even corn starch)
put the mash on a large skillet, and cook on high heat for about a minute or two, stirring a lot. add the mush to your water.
stirring occasionally, let cook on med-med low heat for about 30 minutes. it should achieve a good , slightly thick consistency. if it does not, make a roux of a bit of olive oil or butter and more flour or cornstarch. add the roux to the soup. add fresh herbs and salt and pepper to taste.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user INKARI.