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Garlic Soup
A hearty, family-sized garlic soup with onions, potatoes, butter, and chicken broth. Sherry cooking wine adds depth, while optional egg ribbons and pasta make it more filling.
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Ingredients
- 3 onions (chopped; caramelize if desired)
- 4 heads garlic (peeled and chopped)
- 3 potatoes (small, or 1 large potato; chopped)
- 7 tbsp butter
- sherry cooking wine (a splash)
- 8 cups chicken broth
- eggs (optional; 1 or 2, beaten)
- pasta (optional; any type)
Steps
- 1
Chop the onions and potatoes, and peel and chop the garlic.
- 2
Melt the butter in a pot over low heat.
- 3
Add the onions. Caramelize them if desired; the author notes they also taste good without caramelizing.
- 4
Add the garlic and cook until its aroma becomes strong and fragrant.
- 5
Pour in a splash of sherry cooking wine and cook until at least half has evaporated.
- 6
Add the chicken broth and chopped potatoes. Bring the soup to a simmer.
- 7
Simmer for about 30–40 minutes. A longer simmer makes the soup smoother and the garlic less spicy.
- 8
For the optional additions, beat 1 or 2 eggs. Slowly pour them into the soup while stirring to create egg ribbons.
- 9
Add pasta if desired; the author used small star-shaped pasta to make the soup more filling. The source does not specify an amount or exact timing for adding it.
- 10
Serve and enjoy once the simmering time is up.
Notes
The author describes this as a large batch for a family of five and says the quantities can be adjusted. The amount of sherry, eggs, and pasta is not specified. The source gives no cooking time for pasta.
Nutrition per serving
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