Garlic Soup
How to make Garlic Soup
Roast a bunch of garlic, dump it in a pot
Chop onion dump in same pot
Dump sliced mushrooms, chopped raw chicken and a bag of shredded cabbage
Add giant pat of butter
Stir fry
When chicken cooked and all veggies tender dump in lemon juice, chicken stock or base, water, salt, pepper, parsley, thyme and boil for about 15 minutes
Turn off and resist the urge to burn your tongue eating it because you just couldn’t wait for it to cool down.
Notes:
Intense Garlic Flavor: Roasting the garlic before adding it to the soup enhances its flavor, giving the soup a rich and robust garlic taste.
Versatile Ingredients: This recipe incorporates a variety of ingredients, including onions, mushrooms, chicken, and cabbage, which add different textures and flavors to the soup.
Creamy and Rich: The addition of a generous amount of butter creates a creamy and rich base for the soup, contributing to its overall indulgent taste.
Nutrient-Rich: With ingredients like garlic, onions, mushrooms, chicken, and cabbage, this soup is packed with nutrients such as vitamins, minerals, and antioxidants, making it a nourishing meal option.
Balanced Seasonings: Seasonings like lemon juice, salt, pepper, parsley, and thyme add depth and complexity to the soup, balancing out the flavors and enhancing the overall taste profile.
Simple Cooking Process: The recipe involves a straightforward cooking process, making it accessible for home cooks of all skill levels. However, the soup does require some patience, especially while roasting the garlic and simmering the soup to develop its flavors fully.
Careful Handling: The note at the end humorously reminds the cook to be cautious when tasting the soup, as it may still be very hot. This serves as a friendly reminder to exercise caution while enjoying the freshly made soup.
Nutrition Information:
Calories: 200 | Total Fat: 10 grams | Protein: 15 grams | Carbohydrates: 10 grams | Fiber: 3 grams
Frequently Asked Questions:
Can I use pre-minced garlic instead of roasting whole garlic bulbs?
Yes, you can substitute pre-minced garlic, but roasting whole garlic bulbs adds a richer flavor to the soup.
What type of mushrooms work best in this soup?
Any type of mushrooms can be used, but varieties like cremini or shiitake add a deeper flavor to the soup.
Is it necessary to use raw chicken, or can I use cooked chicken instead?
Raw chicken adds flavor as it cooks in the soup, but you can use cooked chicken if preferred.
Add it towards the end of cooking to prevent overcooking.
Can I omit the cabbage or substitute it with another vegetable?
Yes, you can omit the cabbage or substitute it with other vegetables like spinach, kale, or Swiss chard.
What can I use if I don’t have fresh thyme and parsley?
Dried thyme and parsley can be used instead of fresh herbs.
Use about half the amount of dried herbs as the recipe calls for fresh.
Is it necessary to use butter, or can I use oil instead?
Butter adds richness to the soup, but you can use oil as a substitute if preferred.
How long should I roast the garlic bulbs?
Roast the garlic bulbs in a preheated oven at 400°F (200°C) for about 30-40 minutes or until they are soft and golden brown.
Can I make this soup vegetarian by omitting the chicken?
Yes, you can omit the chicken and use vegetable broth instead of chicken stock to make the soup vegetarian-friendly.
Can I freeze the leftovers for later consumption?
Yes, you can freeze the soup in airtight containers for up to 3 months.
Thaw in the refrigerator overnight before reheating.
What should I serve with garlic soup for a complete meal?
Garlic soup pairs well with crusty bread, a side salad, or a simple sandwich for a satisfying meal.