Garlic Soup
Table of Contents
Introduction
Garlic Soup has been used in kitchens across the world for many years, prized for its powerful taste and healthy properties. Probably the simplest and most soothing way to take garlic is through roasted garlic soup. Roasted garlic soup is created by George Ioannides and love the taste of this soup that combines the creamy softness of garlic soup with the caramelized taste of roasted garlic.Garlic soup is one of the oldest types of soup and it is still popular even today We are going to give you information on how garlic soup came to existence, different types of garlic soup and how to prepare roasted garlic soup.
Historical Background
Stew with garlic has origins in aphrodisiac and peasant recipes from Spain and from France and from Eastern European home-cooking. In earlier days it could be consumed and used for treatment against different diseases because it was considered to increase the immune reactions. Records of preparing garlic soup date back to the early times with variations owing to local produce and ways of preparation. The creamy soup that we enjoy so much today in its roasted version tends to have a Mediterranean bias, especially when the depth of roasting is concerned.
INGREDIENTS
- 12 large garlic cloves, peeled
- 1 small onion, finely chopped
- 15ml/1 tbsp olive oil
- 15ml/1 tbsp melted butter
- 15g/2 tbsp plain (all-purpose) flour
- 15ml/1 tbsp white wine vinegar
- 1 liter/4 cups good chicken stock
- 2 egg yolks, lightly beaten bread croûtons, fried in butter, to serve
PROCEDURE
1 Crush the garlic. Melt the butter in a heavy pan, stir in the oil, the garlic and the onion and simmer for 20 minutes until soft but not brown.
2 To the above prepared mixture add flour and stir continuously to make a roux. Saute for a few minutes more, add the wine vinegar, the stock and 1 liter/ 4 cups of water. Boil for around 35 minutes.
3 Just before the soup is served, stir in the lightly beaten egg yolks. Place the croûtons into eight soup bowls and ladle the hot soup on each.
Types of Garlic Soups
One thing that must be noted is that garlic soups can be brought in many different ways, tastes and moistness of the texture. Here are some popular types
– Traditional Garlic Soup (Spain): Garlic, bread, sliced pieces of eggs, tongue and an assortment of soup made from a clear broth and garnished with paprika.
-Creamy Garlic Soup (France): A thick soup prepared with garlic that has been cooked in the oven with cream, stock or broth and usually garnished with olive oil.
-Garlic and Herb Soup (Eastern Europe): A garlic soup enriched with herbs and thickened with potatoes or other root vegetables.
Nutritional Benefits
| Nutrient | Amount per Serving | Health Benefits |
| Calories | 150 kcal | Provides energy without being too heavy |
| Carbohydrates | 20g | Supports digestion and provides a slow energy release |
| Proteins | 3g | Essential for muscle repair and immune function |
| Fats | 8g | Healthy fats from olive oil support heart health |
| Fiber | 2g | Aids in digestion and promotes gut health |
| Vitamin C | 15% of DV | Boosts immune function and skin health |
| Manganese | 8% of DV | Supports bone health and metabolism |
Note: Nutritional values may vary depending on specific ingredients used.
Cooking Tips
-Roasting Garlic: For the flavor as much as of caramelized shapes, you have to roast your garlic heads in a preheated oven of 375°F (190°C) for 40-45 minutes. Do not forget to pour some olive oil on the garlic and then wrap it with the foil to moist it.
-When you use egg yolks to thicken a soup, then remove the soup from the heat and then add the yolks and stir, do not allow the soup to boil again after adding the yolks as that will cause the egg to curdle.
Customization
-Vegan Option: In place of cow’s milk try vegetable broth and coconut cream to
have vegan soup.
-Spice It Up: You can also stir in red pepper flakes or a pinch of cayenne
pepper for some spiciness to the soup.
Conclusion
Roasted garlic soup is as much a lesson in basics as it is a reflection of the inordinate amount of attention and effort that has been given to these pure basics. Garlic lovers shall love this recipe and those in search of a warm, healthy bowl of soup, this one will really meet your needs. Because of its hearty and strong taste and at the same time, its suitability for ‘customizing’ the dish according to one’s preference it should be given a try by any home cook.
