“This recipe for garlic soup was given to my Spanish class by the instructor, it's very yummy!” - by Judy B
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
- Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 118 cal
- 6%
- Fat
- 7.9 g
- 12%
- Carbs
- 10.9 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stoc..." See morek and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course)."
Cafe au lait
"It was a recipe that I wanted to make and upon first hearing of the name my husband said - "nah, I don't think so." After I read out the ingredients he said sounds good & I went with it. Now he say..." See mores "it's a five star." "
Luann
"I made this soup for my Mom, who was suffering from a bad sinus infection. She loved it. The garlic really mellows after cooking in the stock. The only thing I wish I'd done differently is use chicken..." See more broth, rather than stock, as the stock was a bit overpowering. We added arugula from the garden to it...great."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
