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Fortify yourself during winter with this easy garlic soup recipe

By Wolfgang Puck, Tribune Content Agency on

First, blanch the garlic: Put the garlic cloves in a medium saucepan and add cold water to cover. Bring to a boil over high heat; reduce the heat and simmer for 5 minutes. Drain well.

Return the garlic cloves to the pan, add the potatoes and stock, and season lightly with salt and pepper. Bring to a boil; reduce the heat and simmer until the potatoes are tender enough to piece easily with a fork or sharp knife tip, about 20 minutes.

Pour in the cream. Over medium heat, bring back to a gentle boil.

Meanwhile, prepare the basil oil: Put the basil, parsley, and oil in a blender and blend until smoothly pureed. Pour through a fine-meshed strainer into a glass bowl; set aside. Rinse out the blender thoroughly.

Working in batches if necessary to avoid overfilling, transfer the soup to the blender and blend until smoothly pureed, carefully following the manufacturer's instruction to avoid spattering. Transfer the soup to a clean saucepan and gentle rewarm over low heat, adjusting the seasonings to taste.

To serve, ladle the soup into heated bowls. Drizzle with a small spoonful of basil oil, refrigerating the remainder in an airtight container. You can also garnish with chopped chives, if you wish.

 

SUPER-QUICK RICH CHICKEN STOCK

Makes about 3 quarts (3 L)

3 quarts (3 L) low-sodium store-bought chicken stock or broth

1 medium yellow onion, peeled and cut into chunks

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(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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