Garlic Soup Puree
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
garlic
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
peeled and diced |
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
lemon juice
|
|
| 4 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 4 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
garlic
|
|
| 45 | ml |
olive oil
|
|
| 2 | medium |
onions
peeled and diced |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
lemon juice
|
|
| 4 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 946 | ml |
milk
|
|
Directions
Separate the heads of garlic into cloves, but don't bother to peel them.
Heat olive oil in a 2 quart pot over medium heat. Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes.
Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil.
Lower heat to medium and simmer for 30 minutes.
Remove from heat, place contents of the pot in a food processor or blender and puree.
Strain garlic purée through strainer into a medium pot over medium heat.
Add milk cover, and bring to a boil.
Immediatly reduce heat to low and simmer for 10 minutes.
Serve hot.
