Garlic Soup Recipe

Garlic soup recipe adds interest and subtly to what is an Irish soup. This one makes good use of some ancient ingredients that many believe to be loaded with healthy ingredients. When you make this one with a good fresh chicken stock, it is even better. The recipe for the stock can be found in the soup stock section using the navigation menu to the left.

While this recipe will serve 6, you don't have to be held to that amount. You can double or triple the ingredients when you have a large group to feed, or have some leftovers for the next day or to place in the freezer for up to three months. This is the great thing about soups, they are easy to make and store.

If you don't like to peel and chop garlic, try wrapping it in aluminum foil and placing it on the grill until it is soft. Cool it and then squeeze the garlic out of each clove, and you will be left with an amazingly fragrant ingredient for your soup.

12 lg garlic cloves (peeled, crushed)

1 tbsp olive oil

1 tbsp butter

1 small onion (finely chopped)

2 tbsp flour (all Purpose)

1 tbsp white wine vinegar

4 cups chicken stock

4 cups water

2 eggs yolks (lightly beaten)

Directions:

1. Place butter and oil in a large sauce pan, add garlic and onion and cook over medium heat until softened but not brown.

2. Add flour to make a roux. Cook for a few minutes, then stir in wine vinegar, stock, and water. Simmer for 30 minutes.

3. When ready to serve, whisk in lightly beaten egg yolks. Place fresh croutons in bowls and pour over the hot soup.

Return to Vegetable Soup from Garlic Soup recipe

Return to the Home Page