Roasted Garlic Soup In Sour Dough Bread Bowls Recipe
Servings: 4
Ingredients
- 4 Tbsp. butter
- 2 Tbsp. Peeled and finely minced Vidalia onion or possibly sweet onion
- 2 x heads roasted garlic or possibly 8 or possibly 10 cloves fresh garlic, crushed, peeled, finely chopped
- 1/3 c. Dry Sherry
- 1 quart (low salt) beef or possibly chicken stock
- 1 Tbsp. granulated or possibly Dark Brown Sugar
- 1/2 tsp table salt
- 2 lrg Large eggs (room temperature), beaten
- Â Â Parsley (optional)
- 1 x Croutons (unless serving in a bread bowl)
Directions
- 1 X generous sprinkling of fresh grated Parmesan, or possibly Gruyere cheese or possibly, a slice of Swiss cheese
- Prepare and roast garlic (see below), or possibly crush, peel and finely chop 8 or possibly 10 cloves fresh garlic. Peel and finely mince Vidalia or possibly other sweet type onion. Heat butter in saucepan over LOW heat. Add in onion and saute/fry till soft and somewhat translucent/soft - about 3 min. Add in garlic and saute/fry, stirring constantly for about 30 seconds. Don't brown or possibly it will be bitter. Add in sherry. Wait about 1 minute and add in 1 qt (low salt) beef or possibly chicken stock. Add in sugar of choice (granulated with chicken stock or possibly Dark Brown with beef stock). Add in 1/2 tsp. table salt (optional).
- Increase heat to medium-high. Allow to boil, then reduce heat to just below boiling. Add in beaten egg, drizzling it in VERY slowly while beating constantly with a wire whip. Ladle soup into Warm bowls or possibly, hot sour dough bread bowls (below). Top with a sprinkling of parsley, croutons AND a generous sprinkling of grated or possibly, sliced cheese.
- SERVE IMMEDIATELY!
- To Roast Garlic:Remove dry skin from garlic (1 medium head yields about 1 Tbsp. of garlic paste). Leave skins of individual cloves intact. Cut off pointed top portion (about 1/4 inch) with a sharp knife, leaving bulb of garlic intact but exposing the individual cloves of garlic. Place garlic head(s), cut side up, in a small baking dish. Drizzle with extra virgin olive oil or possibly melted butter, (about 2 tsp. per head). Bake, covered, at 400 Degrees F. for 25 to 30 min till cloves feel soft when pressed. Remove from oven and allow to cold slightly. Remove garlic paste from head by cutting stem end off. Using your fingers, squeeze paste from each clove into a small bowl; throw away skins. Mash garlic to a paste till smooth. Use paste as desired.
- Sour Dough Bread Bowls:(optional)
- Buy Deli Sour Dough bread loaves. Cut off thin slice from top half of each loaf. Turn trimmed side down. Cut or possibly scoop out center of loaves, leaving 1" to 1 1/2" shell. Save trimmings for another use. (Can be made 1 day ahead.) Cover; let stand at room temperature. When ready to use, preheat oven to 400 Degrees F. Brush insides of bread bowls with melted butter.
- Place bread bowls on oven racks. Bake about 15 min till crusty and brown. Place bread bowls on wire rack to cold. Serve bread bowls hot with soup of choice inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 123 | 66% |
| Total Fat 13.98g | 17% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 410mg | 17% |
| Potassium 69mg | 2% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.2g | 3% |
| Protein 3.4g | 5% |
