Best Irish Garlic Soup Recipes

Irish Garlic Soup image

Provided by kitty.rock

Categories Stocks

Time 1h5m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 9

12 large garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon melted butter
1 small onion, finely chopped
2 tablespoons plain flour (AP)
1 tablespoon white wine vinegar
4 cups good chicken stock
2 egg yolks, lightly beaten
bread crouton, to serve

Steps:

Crush the garlic.
Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown.
Add the flour and stir to make a roux.
Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water.
Simmer for about 30 minutes.
When ready to serve the soup, whisk in the lightly beaten egg yolks.
Put the croutons into eight soup bowls and pour the hot soup over the croutons.
COOK'S TIP:.
When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle.
VARIATION:.
Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.

Nutrition Facts : Calories 101.7, Fat 5.6, SaturatedFat 1.9, Cholesterol 54.6, Sodium 184.9, Carbohydrate 8.5, Fiber 0.3, Sugar 2.4, Protein 4.3

Irish Garlic Soup image

Provided by Lori Loucas @jostlori

Number Of Ingredients 9

12-15 clove(s) garlic, finely minced or pressed
1 small onion, finely chopped
1 tablespoon(s) olive oil
1 tablespoon(s) unsalted butter
2 tablespoon(s) flour
1 tablespoon(s) white vinegar
4 cup(s) water
4 cup(s) chicken broth
2 egg yolks

Steps:

Peel the garlic cloves and either finely mince them or put them through a garlic press. Place the garlic, onions, olive oil and butter in a large heavy saucepan, and cook until soft over medium-low heat. Don't let the veggies brown.
Add the flour and stir to make a roux. Again, don't let it brown. Add the vinegar, water and chicken broth. Stir until well combined and bring to a boil. Reduce heat and simmer for 20-25 minutes.
Right before serving, lightly beat the egg yolks, then whisk them into the simmering broth.
To serve, place some croutons in each soup bowl, then ladle the soup into each bowl. For a bit of color, you can optionally sprinkle some finely minced parsley over each serving.