| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup, Garlic |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Garlic (about 8 heads) |
| 3 |
tb |
Olive oil |
| 2 |
md |
Onions, peeled and diced |
| 3 |
c |
Chicken broth |
| 1/4 |
c |
Lemon juice |
| 4 |
|
Bay leaves |
| 1/2 |
ts |
Dried thyme |
| 4 |
c |
Milk |
INSTRUCTIONS
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 puree 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.
Source: Trumps Restaurant, Hollywood, CA
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 12:32:20 -0500 (EST)
From: Bill Camarota <gfx4tv@acy.digex.net>
A Message from our Provider:
“Beauty: an act of God”