Garlic Soup

Although it may not cure the common cold (as is sometimes claimed), this soup will definitely please garlic lovers.

CREAM GARLIC SPINACH SOUP

Ingredients:

1/2 ib fresh spinach, 2 large heads of garlic, minced, 2 large onions, diced, 4 medium potatoes, diced, 3 cups chicken stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter.

Method:

Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may allow the potatoes to disintegrate or crush them as they cook. Add the minced garlic and spinach; simmer for another 10 minutes. Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak. Be sour to heat WITHOUT BOILING. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve right away.

Clove Garlic Soup with Parmesan Cheese

Adapted from Bon Appetit, February 1999
Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; 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 cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

CARROT CORIANDER SOUP

Ingredients:

1 lg. onion, sliced thin, 2 tbsp. unsalted butter, 1 clove garlic, minced, 1 tsp. ground oriander, 10 carrots (about 1 1/3 ibs.), sliced thin, 1 boiled potato (1/4 ib.), peeled & sliced, 5 c. chicken stock or canned broth, 1 1/4 c. fresh orange juice, 1/2 tsp. salt, crushed 1/2 tsp white pepper, 2/3 c. heavy cream 9optional), 1/4 c. or more (to taste) fresh coriander leaves, whole or minced (add after soup is cooked).

Method:

In a saucepan, cook the onion in the butter over moderate heat, stirring until soft. Add garlic ground coriander carrots and potato and cook, for 2 minutes. Add the stock, orange juice and rest of seasonings (except coriander leaves) and simmer 20-30 minutes or until carrots are tender. Pour the mixture in a blender and blend it. Take the mixture in a saucepan. Stir in the cream (optional). Season to taste with salt and pepper. Ladle into warm bowls and sprinkle with coriander leaves.

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