Soups: Garlic 11 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Garlic 11


	Garlic 11

		Garlic Soup 10-20 cloves garlic, peeled 1-2 strips fatty bacon 1 chicken bouillon cubes 1 beef bouillon cubes 1/4 tsp tarragon 1/4 tsp parsley black pepper to taste white pepper to taste wineglass white wine 2-3 sausages (Italian or Kielbasa), sliced (1 cup slices) 1-3 potatoes, cubed (at least 1 cup) Saute in butter the carefully peeled, unbruised, unblemished, uncut garlic cloves after this has started, toss in cut up bacon strips to further flavor the saute. (To sweeten the saute even more, add some finely chopped carrot at equal volume or 1/2 volume of the garlic. A little 1015 chopped onion is also good, but then it starts to lose characteristics of garlic soup.) In a saucepan, make the bouillon I've also added a little beer in place of a part of the water to add complexity to the flavors. Add the parsley, tarragon to taste. When the garlic is soft, transparent and starting to caramelize, deglaze the pan with a splash of white wine simmer for a moment and then add to the bouillon. Saute the sliced sausage to brown the sausage and to reduce the grease content (suppose you could boil the sausage instead) pepper the sausage to taste and then add to the bouillon. Stir the bouillon, check flavors, spice per taste. The recipe initially stopped here but the soup lacked body so at this point I now toss in cubed raw potatoes and cover and simmer until the potatoes are tender. For even more body remove half the potatoes and a splash of the bouillon and blend until creamy add back to the soup. Makes a nice hearty soup served with buttered bread, salad and a glass of wine Above should serve 2 as a meal w/o problem depends upon how much you reduce volume with simmering and how much extra stuff you add. Could serve 4 as a soup service prior to the entree. Ages and blends nicely in the refrigerator overnight.