Garlic Soup
January is a naughty month for colds and flus. Although we take supplements, eat oranges and try to keep warm, many will end up getting sick this month. If you’re like me, I don’t like relying on pills 💊. Just like our ancestors, I prefer using foods to treat this ailment.
There’s a lot of them that are good to have when dealing with the common cold. It can be a cup of hot water with either ginger, honey or freshly squeezed lemon juice, vegetable juice, some oatmeal, leafy greens, fish 🐟, etc.
Another one that, in my opinion, is the best is garlic! Being a superfood, these little guys have antimicrobial and antiviral properties plus many other healthy benefits. My grandmother 👵 used to drink hot water with garlic cloves in it… she rarely got sick.
As many will reach for a nice bowl of chicken soup, including myself, you should try this delicious one… Garlic Soup! It’s loaded with yumminess and a great alternative when feeling under the weather. It’s a lovely recipe to enjoy during the colder months ⛄ of the year.
When I’m sick, I can get blasé eating strictly chicken soup so what I do is to alternate between these two. They both bring their own antioxidants to boost the immune system and fight this bug. Frankly, I don’t have a preference… I like them both 💖!
My version is probably pretty similar to the French “Tourin à l’ail” which is a soup commonly served to the bride and groom early on the morning following the wedding. Apparently, it brings back some strength, lol! It’s also a great way to get rid of a hangover 🥴 the day after the party…
Making Garlic Soup is pretty easy. The first thing to do is to roast 3 large garlic heads 🧄. We need about 30 to 35 cloves. I have different methods of doing it so choose your preferred one by clicking on this link… Roasted Garlic
While roasting, we start the soup. The onions and more garlic cloves (10 large ones) are cooked in a large pot over medium-low heat. Cooking low and slowly not only brings back the onions’ natural sugars but also prevents the chopped garlic from burning 🧯.
From there, the rest is kiddy play! I use Yukon Gold potatoes 🥔 and leave their skin on which contains nutrients such as fiber, vitamin C, potassium, etc., plus antioxidants. Another kind that can be used is red potatoes. I like using chicken broth but vegetable broth is another option.
When it comes to seasonings, there’s Herbes de Provence, hot paprika which has capsaicin and also antioxidants (I’m telling you, this soup is super healthy), lemon juice 🍋 with its vitamin C, plus the two usual suspects… salt and pepper.
There’s heavy cream that goes in. Some old beliefs were saying that milk 🥛 or any other dairy products might increase mucus production. After many studies, there’s no scientific evidence that any dairy products cause more secretions. Each time I had a cold, I never stopped drinking milk…
When the soup is done, I like to garnish each bowl with my Herb Garlic Parmesan Croutons. Can you use regular ones? Of course, but you’ll be missing out on more flavor. For the finishing touch, parsley is sprinkled on top. It has antimicrobial properties, rich in vitamin C plus it strengthens the immune system 💚.
You don’t have to be indisposed 🤒 to enjoy this tasty Garlic Soup! With a bunch of healthy ingredients including garlic that is a superfood, this is a recipe to have on hand during the winter.
Bon Appétit! 🍽
Check out these other tasty and comforting soup recipes… 😀
– Italian Wedding Soup
– Cauliflower Cheese Soup
– Kartoffelsuppe • German Potato Soup
– Slow Cooker Beef Barley Soup
– Hot & Sour Soup
– Butternut Squash Soup
– Avgolemono Chicken Soup
– Albóndigas • Mexican Meatball Soup
– Minestrone Soup
– Thai Coconut Shrimp Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Garlic Soup
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Ingredients
- 3 large heads garlic (about 30 to 35 cloves), roasted see Recipe
- 2 tbsp. clarified butter
- 2 tbsp. olive oil tips & tricks
- 2 1/2 cups yellow onions, chopped
- 10 large garlic cloves, peeled and roughly chopped
- 1 tsp. ground Himalayan pink salt, or to taste and divided
- 2 cups Yukon Gold potatoes, scrubbed and cubed
- 1 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 1 tbsp. Herbes de Provence see Recipe
- 1 tsp. hot paprika
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 cup heavy cream (substitute half-and-half)
- 1 tbsp. cooking sherry
- 2 cups Herb Garlic Parmesan Croutons, or as needed see Recipe
- 1/4 cup finely chopped parsley, for garnish tips & tricks
Directions
- Roast garlic using your preferred method.
- In a large pot over medium-low heat, add clarified butter and oil. When hot, add onions and garlic cloves; season with salt. Cook for 15 minutes, stirring frequently.
- Add potatoes and season with freshly ground black pepper.
- Stir in broth and bring the mixture to a boil. Reduce to medium and simmer for 15 minutes or until potatoes are tender.
- Add roasted garlic, Herbes de Provence, hot paprika, salt, pepper, and lemon juice. Stir well and simmer gently for 5 minutes.
- Pour in heavy cream, stir, and when the mixture simmers again, set the timer for 5 minutes.
- Blend the ingredients until the mixture is smooth using an immersion blender. Add cooking sherry; taste and adjust seasoning if needed.
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