Best Double Garlic Soup Recipes

DOUBLE GARLIC SOUP

Double Garlic Soup image

This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip stems are the flower shoots of the garlic bulb. The two are sautéed in butter, then puréed.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 teaspoons fresh thyme leaves, more for garnish
3/4 teaspoon kosher salt, more to taste
Ground black pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half-and-half or whole milk
2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg

Steps:

Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 16 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 441 milligrams, Sugar 5 grams, TransFat 0 grams

DOUBLE GARLIC SOUP

Double Garlic Soup image

I clipped this recipe from the newspaper. It intrigued me because of the two levels of garlic flavour. For garlic lovers........... NOTE: To roast garlic-cut off top quarter of the head so the cloves are showing. Put cut-side down in a parchment lined baking dish. Bake @ 350*-30 minutes. Turn cut side up & cover with foil, baking 15-20 minutes more. It should be soft and squeezeable. Sometimes, I drizzle olive oil over the cut part before roasting. NOTE: Cooking time does NOT include time to roast garlic.

Provided by Sweet PQ

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 leek, thinly sliced (white and light green part only)
3 potatoes, peeled and diced (yukon gold, if possible)
4 cups chicken stock
salt and pepper
2 heads garlic, roasted
1/4 cup fresh chives, coarsely snipped

Steps:

Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.

Nutrition Facts : Calories 302.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 7.2, Sodium 363, Carbohydrate 50.6, Fiber 4.7, Sugar 6.3, Protein 11.8