Soup, Chili, Stew and Dumpling Recipes
Garlic Soup
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
- In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium, and cook until soft.
- 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.
- 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