To Your Health: Garlic Soup with Parmesan
January 22, 2013 § Leave a comment
If you need just one reason to keep some good homemade chicken stock in your freezer, this is it. This delicious soup is quick, easy, and especially nourishing when you’re feeling a bit under the weather or you want to boost your immune system up a few notches. Simmering the unpeeled cloves first in water softens their bite, and when you puree the final soup it turns creamy – you’d swear there was cream hidden in there somewhere! I think the stock is an important part of this soup so I recommend using a really good homemade one.
I’m almost positive you’ll have all the ingredients you need in your kitchen already and won’t have to rush to the store when you feel that tickle in the back of your throat. Just be sure to have that stock!
To make the soup:
2 heads large-cloved garlic
water -a few cups
2 small onions, finely chopped
1/2 cup extra virgin olive oil
6 medium fresh sage leaves, or 6 small dried sage leaves
3 1/2 cups chicken stock
salt and pepper
Separate the cloves but don’t peel. Bring water to boil in a saucepan and drop the cloves in. Boil 10 minutes, then drain. Now peel the cloves.
When done peeling, put them in a stockpot with the chopped onion, olive oil, sage and chicken stock. Bring to a boil and continue to boil over medium high heat, partially covered, for 5 minutes. Uncover, adjust heat to a lively simmer, and cook another 5 minutes.
Remove all but 1 of the sage leaves and puree the soup in a blender or food processor for about a minute. Be careful, hot liquids and blenders can become dangerous and explode when turned on high suddenly. Always cover the top with a dish towel and start on low first. Taste for seasoning.
Pour the soup into a bowl and sprinkle with some grated Parmesan cheese.
Serves 2 to 4.
Adapted from The Italian Country Table by Lynne Rossetto Kasper