FRESH GARLIC SOUP
This is based on a recipe from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper (William Morrow, 1992). It is a mild creamy (without cream) soup and makes a great lunch or light supper on its own.
Provided by RubySue
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Separate the cloves from each head of garlic. Do not peel. Drop in the garlic cloves in boiling water and boil 10 minutes.
- Drain them and peel. Do not discard water.
- Return the garlic cloves to the saucepan, and add the onion, olive oil, sage, and stock.
- Bring to a rolling boil over medium-high heat.
- Partially cover and cook 5 minutes.
- Uncover, reduce heat to low boil and cook another 5 minutes.
- Remove 5 sage leaves, and purée the soup.
- Season to taste. Arrange the croutons in warmed soup dishes, and pour the soup over them.
- Garnish with cheese and serve immediately.
Nutrition Facts : Calories 413.3, Fat 32.5, SaturatedFat 6.2, Cholesterol 15.1, Sodium 463.4, Carbohydrate 20.9, Fiber 1.4, Sugar 7, Protein 10.8
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