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Old 03-06-2010, 02:16 AM   #11
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Creamy Garlic Soup is fantastic - I make it quite regularly as it's an easy soup to make and a winner with my fussy boyfriend:

3 tablespoons of butter
3-8 cloves of garlic, crushed (go for fewer cloves first until you find your comfort taste level)
1/4 cup of flour
1 cup milk
1 1/2 cups of vegetable stock (I've never tried it with meat stock)
1 tablespoon of chopped parsley (although I've successfully swapped this for dried Bear Ramsons or Oregano)

Melt the butter on a low heat, then add the garlic. Saute for 5-8 minutes until soft but not brown. Whisk in the the flour, then slowly add the milk (whisk constantly). Then add stock and herbs, again whisking slowly. Let it simmer for 7-10 minutes until it begins to thicken and bubble (whisk frequently). Garnish with a little extra parsley if you like, and serve.

The garlic is far less overpowering than you'd imagine (especially if you stick to 3-4 cloves - a little goes a long way) and very very creamy.

:-)
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Old 01-22-2011, 10:16 AM   #12
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Location: New Orleans, LA
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Quote:
Originally Posted by VegLover View Post
Creamy Garlic Soup is fantastic - I make it quite regularly as it's an easy soup to make and a winner with my fussy boyfriend:

3 tablespoons of butter
3-8 cloves of garlic, crushed (go for fewer cloves first until you find your comfort taste level)
1/4 cup of flour
1 cup milk
1 1/2 cups of vegetable stock (I've never tried it with meat stock)
1 tablespoon of chopped parsley (although I've successfully swapped this for dried Bear Ramsons or Oregano)

Melt the butter on a low heat, then add the garlic. Saute for 5-8 minutes until soft but not brown. Whisk in the the flour, then slowly add the milk (whisk constantly). Then add stock and herbs, again whisking slowly. Let it simmer for 7-10 minutes until it begins to thicken and bubble (whisk frequently). Garnish with a little extra parsley if you like, and serve.

The garlic is far less overpowering than you'd imagine (especially if you stick to 3-4 cloves - a little goes a long way) and very very creamy.

:-)
I really have to resurrect this recipe mentioned by TaxLady. This is so easy and incredibly delicious.

I had the bacon fat from a bacon sandwich left in my pan so I used that to cook about a dozen garlic cloves.

My hands have gotten painful for smashing garlic, so I just gave them a very rough chop.

When the garlic was golden, I took it out to make the white sauce and my stock was a fresh chicken stock I'd made for MsMofet's Confetti Soup.

It is a really quick and easy and I'll definitely made it again. Very rich and yummy.

It would be delicious as the base for either a clam chowder or oyster stew.

The part I especially like is that I didn't have to roast the garlic first.
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