50 Garlic Soup Or: 50-Ish Feel-Much-Better Garlic Super Soup

Total Page：16

File Type：pdf, Size：1020Kb

50 Garlic Soup Or: 50-ish Feel-Much-Better Garlic Super Soup www.RoamingRosie.com Ingredients: 5 bulbs of garlic (about 50 cloves) Olive oil 2 Tbsp. coconut oil 1 large Vidalia (sweet) onion, diced 1 tsp. ground black pepper 1/4 tsp. salt 1/2 tsp. cayenne pepper 2 tsp. chopped fresh thyme 4 cups chicken stock 1 cup coconut milk Croutons (optional) Preheat oven to 350°F. Cut top third off of the garlic bulbs. Place on a pan and drizzle with olive oil. Gently cover pan with tented foil and roast until garlic is golden brown and tender, about 45 minutes. In a large saucepot, melt coconut oil (or butter). Add in diced onions, salt, and pepper, and cook over medium until onions are soft and translucent, about 8 or 10 minutes. Squeeze the garlic out of the bulbs into the pot with the onions. This is easier to do once they’ve cooled slightly (not right out of the oven). Add cayenne. And more pepper, if desired. Stir to combine. Stir in the chicken broth and thyme and let simmer for 20 to 30 minutes. Remove pan from heat and using a stick immersion blender, puree the soup until smooth. (You can use a traditional blender, too, working in batches, but this step isn’t completely necessary is you don’t have a blender. Or are too sick to be bothered with it.) Stir in coconut milk and bring back to a gentle simmer for a few minutes. Serve warm, sprinkling crusty croutons on top just before eating. .

Copy Link

Recommended publications

Garlic and Garlic Scapes
Garlic and Garlic Scapes Garlic is a plant with a very strong and bitter flavor which has been used for both culinary and medical purposes for hundreds of years. The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. It is a Central Asian native. Growing info: Garlic is planted in late fall the year before harvesting it. The garlic we planted last October, will be the first thing to sprout in the garden in March. Harvest occurs in July. TIPS: Storage: In a dry cool spot. General Cooking Info: Break cloves apart and smash them between the cutting board and the broad side of Scapes ready to be pulled off the plant your knife. This loosens the peel. Simmer chopped garlic in hot oil for a Garlic Scapes: Scapes are the flowering few seconds before adding other heads of hard-neck garlic. We pull them off so vegetables to fry. Shred garlic into the plant diverts it’s energy into bulb production. soups and stews. Roast it. The scapes have a great fresh garlic flavor. The tender bottoms of the scapes are especially good eating, but all of it can be chopped and used like garlic. They can be run through a food processor to break them down into a paste which can be stored for a very long time in the freezer. Recipes--Garlic and Garlic Scapes Roasted Garlic Recipe 1/2 cup butter 1/2 cup chopped onion 1 Preheat the oven to 400°F.
[Show full text]
Agnews #48-P1-Some Thoughts on Curing the Garlic Harvest.Compressed
THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 48 Summer 2016 Some thoughts on curing the garlic harvest July has arrived and the garlic is ready to pull. The biggest Growers faced with clay soils should always consider job of growing garlic is about to begin. While home washing the clay from the bulbs and roots before moving gardeners find little difficulty handling their own crop, the garlic to cure. Washing doesn’t mean soaking the market gardeners face a much larger problem, that of bulbs; it means cleaning off the soil with a firm spray of reducing the workload and either getting it to market as clean water. quickly as possible or well cured for late year sales. Removing roots and tops: These are separate activities that Canadian grown garlic cannot compete with the imports on are best done at different times. Roots should be cut off as price; it can only attract buyers based on higher quality. soon as the garlic is pulled to make cleaning easier. Tops Harvest is when the grower controls quality of the crop. are cut off a couple of weeks later after the garlic is cured. There is an on going debate on just how best to carry out In the early years of the garlic trials, we followed the bad the harvest. Numerous opinions are offered on the method. practice of pulling the garlic and immediately hanging it to There are likely as many opinions as there are growers and cure. When it was ready, the roots and tops were cut and there is hardly a single, best answer.
[Show full text]
Janis Ruksans, Dr.Biol.H.C. Late Summer/Autumn 2006 Bulb Nursery Box 2, P.O
Janis Ruksans, Dr.biol.h.c. Late summer/autumn 2006 Bulb Nursery Box 2, P.O. ROZULA LV-4150 Cesis distr. LATVIA /fax +371 – 41-33-223 +371 - 941-84-40, 41-00-326 All prices for single bulb E-mail: [email protected] in EURO Dear friends! New Year and new gardening season comes and my new catalogue goes to you. It is a little shorter than usually - not for shortage of items includable (with pain in heart I striped out many names) but this summer I want to rebuild my bulb shed and it will limit my possibilities to harvest bulbs and to work with them. Last summer was very busy year. I rebuilt one of my greenhouses - it was very nervous process due shortage of workers (three teams were changed), I was forced to dig out all bulbs, to change soil - but now working in it is much more comfortable. I and my wife Guna organized for the first time “Open door days” and we had 18 visitors from Britain, arranged programm including lectures, visits of gardens, museum, nature, Opera etc. All visitors were very satisfied with visit. Sorry, this season we can’t to arrange OPEN DOOR DAYS due my lecture tour in North America and expedition plans. But I’m planning repeat such days in future, too. Last season Mrs. Kristl Walek from Canada (Gardens North – Seeds from the world) in her catalogue revealed the fact that I had been bearing in my mind an idea about a book on bulbs and my experience with them.
[Show full text]
Soup-Er Soup Recipes
SOUP - ER SOUPS! FROM THE KITCHEN S OF RIVERSIDE PRESBYTERIAN CHURCH TABLE OF CONTENTS Creamy Ham & Wild Rice Soup 1 Easy Slow Cooker Taco Soup 2 Lemon Rice Chicken Soup 3 Russian Peasant Soup 4 Taco Soup 5 Dill Pickle Soup 6 The Whole Enchilada Soup 7 Curried Lentil, Tomato and Coconut Soup 8 Cream of Garlic Soup 9 Slow Cooker Chicken Taco Soup 10 Split Pea Soup 11 Meatball Soup 12 Prime Rib Soup 13 Corn Pudding 14 CREAMY HAM AND WILD RICE SOUP GWEN HEINE INGREDIENTS DIRECTIONS 3 c. water Put ham, water, soup, chicken stock, veggies, onion and wild rice in slow cooker for 89 hours on low. 2 c. cubed ham Add half & half and turn to high for 18-20 minutes. 1 1/4 c chicken stock 1-12 oz. pkg. frozen vegetables, NOTES thawed Can also be made on stovetop, cooking main ingredients on simmer for 30 minutes, 1 medium onion, chopped then adding half & half for another 5 minutes. 1 can cream of celery soup ¾ c. wild rice ½ c. half & half 1 EASY SLOW COOKER CHICKEN TACO SOUP DEB JANSKY INGREDIENTS DIRECTIONS 1 c. mild salsa Place salsa, black beans, pinto beans, corn, tomatoes and chicken broth in slow cooker. Stir to combine. 1 15 oz. can black beans, rinsed and drained Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients. 1 15 oz. can pinto beans, rinsed and drained Cover and cook on low for 6 hours. Remove chicken and shred or cut into pieces.
[Show full text]
Les Entrees Froides
LES ENTREES – VOORGERECHTEN – STARTERS Foie gras de canard poêlé, écrasée de Belle de Fontenay à la crème d’Isigny, € 16,00 réduction au Porto Gebakken eendenlever, geplette Belle de Fontenay met Isigny room, reductie met portwijn Pan-fried duck foie gras, mashed Belle de Fontenay potatoes with Isigny cream, port coulis Croquettes de crevettes et cappuccino de homard € 15,00 Garnaalkroketten en cappuccino van kreeft Shrimp croquette and lobster cappuccino duo Carpaccio d’espadon au Yuzu, gingembre mariné et vinaigrette au Wasabi € 14,00 Carpaccio van zwaardvis met Yuzu, gemarineerde gember en vinaigrette met wasabi Swordfish carpaccio in a citrus Yuzu and ginger marinade, Wasabi vinaigrette Soupe ‘Ail rose de Lautrec’, copeaux de cabillaud ‘laitier’ € 14,00 Soep met roze look uit Lautrec, in melk gepocheerde kabeljauwschaafsels Pink Lautrec garlic soup with shavings of milk-poached cod Saint-Maure cendré et ‘pain perdu’ aux noix € 12,00 Saint-Maure cendré en wentelteefje met noten Ash-coated Saint-Maure cheese, French toast with walnuts Biscuit de crabe et fondu de poireaux ‘à la tartufata’ € 12,00 Bereiding van krab en preifondu ‘à la tartufata’ Crab biscuit on ‘tartufata’ infused braised leeks Fouillis de légumes grillés au pesto sur roquette € 12,00 Mengeling van gegrilde groenten met pesto op een bedje van rucola Medley of pesto grilled vegetables on a bed of rocket NOS SALADES – ONZE SALADES – OUR SALADS Salade de Saint-Jacques, scampi et crevettes grises, vinaigrette au piment doux € 16,00/22,00 Salade van Sint-Jakobsvruchten, scampi
[Show full text]
COPYRIGHTED Materialusing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, and COST MANAGEMENT 86
663778_sig1.qxp 1/17/06 12:00 PM Page VII Contents Recipe Contents xii About Le Cordon Bleu xxiv Foreword xxv Preface xxvi Acknowledgments xxix CHAPTER 13 TOOLS AND EQUIPMENT 40 CHAPTER 11 THE FOOD SERVICE INDUSTRY 2 Introduction to Quantity Food Equipment 42 Cooking Equipment 43 A History of Modern Food Service 4 Processing Equipment 50 Sidebar: Two Important Cookbooks 6 Holding and Storage Equipment 52 Sidebar:Caterina de Medici 8 Pots, Pans, and Containers 53 The Organization of Modern Kitchens 8 Measuring Devices 56 Standards of Professionalism 11 Knives, Hand Tools, and Small Equipment 57 CHAPTER 12 SANITATION AND SAFETY 14 CHAPTER 14 BASIC COOKING PRINCIPLES 62 Sanitation 16 Heat and Food 64 Food Hazards 16 Effects of Heat on Foods 64 Personal Hygiene 25 Heat Transfer 66 Food Storage 26 Cooking Times 67 Food Handling and Preparation 28 Cooking Methods 68 Cleaning and Sanitizing Equipment 30 Moist-Heat Methods 68 Rodent and Insect Control 32 Dry-Heat Methods 70 Setting Up a System for Food Safety 32 Dry-Heat Methods Using Fat 72 Safety 35 Microwave Cooking 74 The Safe Workplace 35 Summary of Cooking Terms 75 Preventing Cuts 35 Building Flavor 76 Preventing Burns 36 Building Flavor Proﬁles 76 Preventing Fires 36 Sidebar:Classic Flavoring Combinations 78 Preventing Injuries from Machines and Seasoning and Flavoring Ingredients 78 Equipment 37 COPYRIGHTED MATERIALUsing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, AND COST MANAGEMENT 86 Menu Forms and Functions 88 Building
[Show full text]
WSKG-DT3 January 2019
Joseph embarks on an Irrawaddy a tropical landscape for a backyard. River adventure from golden 10:30pm Rick Steves' Europe pagodas to colorful markets and England's Cornwall cities. Rick explores a world of flowers 11pm Beyond Your Backyard springing from towering hedges Chicago, IL and visits Dartmoor National Park. 11:30pm Martha Bakes 11pm Outside with Greg Aiello Breakfast Pastries Alaska Marine Highway Pear and frangipane pastries and a Greg sets sail aboard MV WSKG-DT3 pull-apart cinnamon and brown Columbia, the flagship ferry along butter swirl are prepared. the Alaska Marine Highway. January 2019 12am America's Test Kitchen 11:30pm Lidia's Kitchen from Cook's Illustrated Italian Staples expanded listings Grown Up Comfort Classics A chicken parmigiana light, beef Bridget Lancaster and Julia Collin and arugula bruschetta and, Davison unlock the secrets to broccoli rabe and sausage are 1 Tuesday simple stovetop macaroni and made. 8pm Martha Bakes cheese. 12am Cook's Country Breakfast Pastries 12:30am No Passport Required Pub-Style Seafood Pear and frangipane pastries and a Detroit Test cook Ashley Moore makes pull-apart cinnamon and brown Chef Marcus Samuelsson explores Bridget Lancaster perfect Fish and butter swirl are prepared. the culture and flavor of Detroit's Chips. Shrimp Burgers are served. 8:30pm America's Test Kitchen Middle Eastern community. 12:30am Nigella: at My Table from Cook's Illustrated Spiced lamb kofta with garlic sauce Grown Up Comfort Classics 2 Wednesday 8pm Lidia's Kitchen and a rose and pepper Pavlova Bridget Lancaster and Julia Collin with strawberries are served.
[Show full text]
Scallop & Celeriac Soup Recipe
Celeriac and black garlic soup, with scallops and potato crisps By Roel Sanders of Restaurant 55, Maastricht This is a perfect flavoursome soup for those who like tradi6onal French flavours, but with a twist. Black garlic has been fermented into a delicious, liquorish like sweetness. Nowadays, also available in the local grocery store, but not a lot of home cooks know what to do with it or how to use it. This is an easy way to get acquainted with this umami packed liAle guy! *See below the recipe for some informa6on on buying and preparing the scallops. Another 6p; read the whole recipe before you start cooking! It’s easier to know what you will be doing before you start. For the soup Ingredients to serve 4: 1) Peel and dice the celeriac and shallot. Take off the skin with a knife and cut into • 1 Celeriac cubes. No need to be precise, just make sure they’re roughly the same siZe. Remove • 1 small shallot the garlic cloves from their jackets. • 5 cloves of black garlic Now, there are more ways to get to your end result, for an eXtra smokey flavour, you • 100ml white wine can grill the celeriac cubes on a BBQ before boiling them. If you want a nuAy flavour, • 100ml cream fry them in a pan before boiling them. For a clean flavour, just add to the soup liquid • 100ml crème fraiche a]er adding the wine. • 1 lemon 2) Poor some olive oil into a pan and add the diced shallot and the garlic cloves.
[Show full text]
Dinner a La Carte
Dinner a la carte Starters Parsley and garlic soup with a persillade of snails 12 Tartare of sea bream with blood orange, olive oil, Aleppo chilli and fennel 14 Salt baked white beetroot with hazelnut pesto, pear, nut milk and ewe’s curd 14 Salad of octopus, puntarella, red onion, anchovy, parsley and garlic 16 Green salad with Beaufort, shallots and Mrs H’s vinaigrette 10 Starter For Two Chicken bouillon with a truffled Beaufort toasted sandwich 13 pp Hand Cut Pastas Strozzapreti with chicken stock, butter, black truffles and parmesan 30 / 50 Strozzapreti with a ragout of oxtail, field mushrooms and red wine 15 / 25 Main Courses Double baked Beaufort soufflé with a truffle emulsion, leeks and mushrooms 26 Roast calves sweetbreads with a potato rosti, creamed mushrooms and madeira 40 Breast of free-range chicken with macaroni cheese, wild mushrooms and a green salad 23 Roast fillet of cod with crushed butternut, chanterelles, brown butter and capers 34 Cashew nut hummus with roasted vegetables, a light curry dressing and lime 20 Daube of ox cheek with creamed potato, lardons, button onions and red wine 34 Main Courses For Two Roast chicken with Beaufort and Tomme agnolotti, a bacon cream and green salad 22 pp Baked Reblochon with crispy potatoes wrapped in bacon and a green salad 20 pp Desserts Poached rhubarb with clementines 8 Rice pudding with marmalade and sloe gin 8.5 Salted mocha toffee with hazelnut cream 9 Tarte tatin with creme Chantilly 9 Rum baba 9 .
[Show full text]
All the Plats
Plat du Jour November 15 choice of Arugula Salad, Winter Squash, Maine Sumac & Goat Cheese or Celery Root & Parsnip Soup, Parsley Oil & Pumpernickel Crumble choice of Brunswick Inn Chicken for Two Confit Chicken Leg/Thigh & Whey Brined Breasts Harueki Turnips with Honey & Black Pepper Sweet Potatoes with Preserved Lemon & Bermuda Rum or Confit Mushrooms & Miso Roasted Cauliflower Steak Harueki Turnips with Honey & Black Pepper Sweet Potatoes with Preserved Lemon & Bermuda Rum choice of Salted Butterscotch Budino, Chocolate Crumb, Hazelnut Caramel or Roasted Apple, Candied Ginger & Whipped Ricotta Plat du Jour November 22 choice of Soupe a l’Ail et Oeuf or Radicchio Caesar Salad with Parmesan Tuile choice of Cassoulet of Lamb, Pork and Duck Sausage with Maine Beans Vegan cassoulet available on request or Crisp Maine Salmon with Dijon Mashed Potato and Swiss Chard vvvvv choice of Chocolate Pot de Crème or Cheese Plate Plat du Jour November 29 Scrippelle ‘Mbusse (Crepes in Broth) Abruzzi-Style Chicken Soup or House-Cured Salmon with Fennel Salad choice of Porchetta with Broccoli Rabe, Roasted Potato or Crespelle Italian Crepes of Fresh Mozzarella, Basil, Tomato choice of Tea-ramisu Earl Gray Mascarpone or Red Wine Poached Dates with Whipped Yogurt Plat du Jour December 6 choice of Scallop Ceviche or Cuban Black Bean Soup choice of Carne Guisado Cuban Beef Stew with White Rice Orange and Avocado Salad or Shrimp a la Plancha Garlic Yucca choice of Flan with Burnt Cinnamon Syrup or Tropical Cheesecake Plat du Jour December 13 Carrot Soup with
[Show full text]
Forget-Me-Not Gardens
TThhee WWeellsshh FFaammiillyy FFoorrggeett--MMee--NNoott GGaarrddeennss The welsh family GGaarrddeenniinngg GGuuiiddee 11661144 DDaavviiddooffff SSttrreeeett SSiittkkaa,,, AAllaasskkaa 9999883355 hhttttpp:::////ssiittkkaavvoorreess...bbllooggssppoott...ccoomm ssiittkkaavvoorree@@ggmmaaiill...ccoomm 1 TABLE OF CONTENTS PAGE Introduction…………………………………….…………….1 I. Plants, Bushes & Trees……………………….3 Annuals…………………………………..3 Biennials………………………………....4 Perennials………………………………..5 Bulb & Tubers.…………………………..6 Bushes & Shrubs………………………..7 Groundcover…….……………………….8 Roses……………………………………..9 Trees…………………………………….10 Vines…………………………………….11 II. Edibles………………………………………...13 Berries……………………………….….13 Fruit Trees………………………………13 Herbs & Mints………………………….14 Vegetables……………………………..15 III. Seed Starting Timeline……………………..23 IV. Big Problems………………………………..25 Invasive Plants ………………………..25 Insects………………………………….26 V. Useful Catalogs & Web Sites……………..27 2 The Welsh Family Forget-Me-Not Gardens Our family has gardened on our property here in Sitka, Alaska since 1984. Sitka is located on the western shore of Baranof Island in a temperate rainforest. The forest is rooted in volcanic ash atop uneven, rocky terrain. Countless hours of soggy labor went into landscaping and developing our garden beds. Finding and growing suitable flower, fruit and vegetable varieties involved lots of trial and error. So far, the outcome of our efforts has been more than favorable. No one has been more surprised and delighted with our success than we are! We are essentially organic gardeners. Our plants are produced with fertilizers of plant or animal origin as opposed to chemically formulated fertilizers and pesticides. Many of the flowers, herbs and vegetables we grow need to be started indoors from seed in February, March and April. We use our own seeds as well as purchased seeds. We use our own soil for the starts as well as locally purchased seed starting soil.
[Show full text]
2021 Edition
CELEBRITY COOKBOOK 2021 EDITION OVER 25 VEGAN RECIPES WELCOME! THANKS FOR DOWNLOADING THE NEW AND UPDATED VEGANUARY CELEBRITY COOKBOOK. This cookbook has been especially created for Veganuary participants, and has been updated with some brand new celebrity recipes just for 2021. Some recipes have been given to us by the celebrity author; others are inspired by what their favourite food is. Either way, we’re confident you’re going to love them. Whether you’re a health-food lover, cooking for a family or looking to satisfy a sweet craving, the Veganuary Celebrity Cookbook has something for you. Delve in, create, and enjoy! LOTS OF VEGAN LOVE FROM TEAM VEGANUARY Veganuary Ambassador Evanna Lynch with one of the lucky rescued animals at The Retreat Sanctuary in Kent. JUMP TO EACH RECIPE BY CLICKING THE TITLE BREAKFASTS & SMALL PLATES OVERNIGHT OATS 4 AVOCADO NUMS 5 ROASTED PEPPER, TOMATO AND GARLIC SOUP 6 RANDOM GREEN SOUP 7 GUACAMOLE 8 LEBANESE TABBOULEH 9 Harry Kirton Harry is an actor best known for his role in the TV hit Peaky Blinders. He is also vegan and a Veganuary supporter. This tasty, filling breakfast is how he gets his day off to a flying start. HARRY KIRTON'S OVERNIGHT OATS SERVES 1 INGREDIENTS METHOD Whole jumbo oats 1. Half to three-quarters fill a 1L Mason jar with 4 tbsp chia seeds oats, the chia seeds and flax seeds. Add water 4 tbsp flax seeds until the oats are just covered. Leave overnight. 1 banana 2. When you are ready for breakfast, add your Pumpkin or sunflower seeds choice of fresh fruit and nut toppings, compote and almond butter, plus a little splash of Pecans coconut milk.
[Show full text]