Soup, Chili, Stew and Dumpling Recipes

Garlic Soup

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Yield: 6 servings

Ingredients

  • 1 teaspoon olive oil
  • 1 cup dry white wine
  • 1 medium onion, finely chopped
  • 5 heads garlic, wrapped in cheesecloth tied with kitchen string
  • 4 cups defatted chicken stock
  • 2 bay leaves, crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 4 sprigs parsley, chopped
  • Salt and pepper, to taste
  • 1/2 cup nonfat milk

Instructions

  1. In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium, and cook until soft.
  2. Lay cheesecloth-wrapped garlic on cutting board and smash with the flat side of a knife or cleaver. Add bundle to the stockpot, along with stock, bay leaves, thyme, marjoram and parsley. Bring to a boil; lower heat, cover, and simmer for 45 minutes. Do not boil or garlic will become bitter.
  3. Remove garlic; discard cheesecloth. Puree garlic in a food mill or sieve; discard skins. Stir puree, salt, pepper and milk into soup; heat through and serve.

Nutrition

Per serving (1 cup): 72 calories; 2g fat (0.1g saturated fat; 25% calories from fat); 4g carbohydrates; 17mg cholesterol; 191mg sodium; 6g protein; 0.6g fiber



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