Garlic Soup Recipe - Here it is

[marle7]

Yields 8 servings

Ingredients

 

1/2 lbs garlic cloves, roasted

2 T olive oil

1 sprig thyme

2 1/4 T butter, unsalted

2 T dry white wine

2 T sherry

1/2 LB onions, finely chopped

1/3 cup all purpose flour

2 quarts vegetable stock or water (I used homemade chicken stock which worked really well)

1/2 lb potatoes, peeled and thinly sliced

2 sprigs thyme

1 bay leaf

salt and pepper to taste

1/2 loaf rye bread, cut into cubes

2T olive oil

 

To roast the garlic, spread cloves out on a sheet tray and toss with 2 T olive oil and 1 sprig of thyme. Roast at 375 for 20 minutes.

 

In a soup pot, melt the butter. Add the roasted garlic and onion and sweat (low heat) for 10 minutes).

 

Add the white wine, bay leaf and the other two sprigs of thyme. Stir well and reduce by half.

 

Add the flour and mix in well, stirring until it is smooth.

 

Slowly, add the stock or water, whisking constantly. When smooth, add the potatoes and simmer for 30 minutes.

 

Remove the bay leaf and thyme springs. Using a blender or an immersion blender, blend the mixture until smooth and season with salt and pepper.

 

For the rye croutons, heat the olive oil in a non stick skillet and add the croutons, tossing continually until they are browned and crisp.

 

Garnish the soup with parsley and croutons.

 

 

(My own note). Take note if you use a blender to mix hot ingredients. Only fill the blender half way and keep a firm grip on the lid of the blender. Otherwise you'll have soup all over your kitchen. If you use a blender, you'll likely have to puree in batches. If you have an immersion blender, you can puree right in the pot.

 

Enjoy.

[RevSmith]

Thanks, I just might try that...I love garlic...:D

[marle7]

I've made this at home. It really is great!

[dak_friendly]

So sad... I miss the Garlic Bisque. :(

[lauren0309]

The recipe sounded so good since I love garlic that I am in the process of making it right now. I am in the process of roasting the garlic right now and I can smell the aroma! :)

[rclcruzer]

yea! That is my favorite food item RCCL offers, always look forward to that.

I will try it and thanks!

[marle7]

You're welcome! Lauren, let me know how it turns out! It's been a while since I've made it. Now I think I'm going to have to make it this week.

[lauren0309]

Marle7

 

Just finished making it. It wasn't even hard. Tastes Great! Thanks for the recipe.

[marle7]

Marle7

 

Just finished making it. It wasn't even hard. Tastes Great! Thanks for the recipe.

 

Excellent! I'm glad you liked it. No, it's not a difficult recipe to make and you can roast the garlic in advance if you want.

[fflady]

Thanks for the recipe. This is one of my favorites. The other is Jalapeno Potato which I had on Radiance this past October. Does anybody have the recipe for that?

[mation101]

When my Dad was alive I made garlic bread soup for him every year on his b-day, its similar but less ingredients. The worst part was keeping myself from eating it all as I made it. Now that Dad is gone I dont make it as much.

[UCF_Knight]

Thanks for asking the question and thanks for the replies. I'll have to try it out as it is always one of my favorites as well.

[superduper123]

I had the garlic soup last week on the Grandeur, and it was good. But OMG the jalapeño potato soup was to do for!

[ahecht]

Thanks. That soup was one of my favorite dishes on my last cruise.

[fldogmassage]

Yields 8 servings

Ingredients

 

1/2 lbs garlic cloves, roasted

2 T olive oil

1 sprig thyme

2 1/4 T butter, unsalted

2 T dry white wine

2 T sherry

1/2 LB onions, finely chopped

1/3 cup all purpose flour

2 quarts vegetable stock or water (I used homemade chicken stock which worked really well)

1/2 lb potatoes, peeled and thinly sliced

2 sprigs thyme

1 bay leaf

salt and pepper to taste

1/2 loaf rye bread, cut into cubes

2T olive oil

 

To roast the garlic, spread cloves out on a sheet tray and toss with 2 T olive oil and 1 sprig of thyme. Roast at 375 for 20 minutes.

 

In a soup pot, melt the butter. Add the roasted garlic and onion and sweat (low heat) for 10 minutes).

 

Add the white wine, bay leaf and the other two sprigs of thyme. Stir well and reduce by half.

 

Add the flour and mix in well, stirring until it is smooth.

 

Slowly, add the stock or water, whisking constantly. When smooth, add the potatoes and simmer for 30 minutes.

 

Remove the bay leaf and thyme springs. Using a blender or an immersion blender, blend the mixture until smooth and season with salt and pepper.

 

For the rye croutons, heat the olive oil in a non stick skillet and add the croutons, tossing continually until they are browned and crisp.

 

Garnish the soup with parsley and croutons.

 

 

(My own note). Take note if you use a blender to mix hot ingredients. Only fill the blender half way and keep a firm grip on the lid of the blender. Otherwise you'll have soup all over your kitchen. If you use a blender, you'll likely have to puree in batches. If you have an immersion blender, you can puree right in the pot.

 

Enjoy.

 

Thank you. I was going to buy the cookbook just for the recipe but it was not in there.

[Happy2cruise]

Another thanks for the recipe:D:D

[kruzerci]

Yields 8 servings

Ingredients

 

1/2 lbs garlic cloves, roasted

2 T olive oil

1 sprig thyme

2 1/4 T butter, unsalted

2 T dry white wine

2 T sherry

1/2 LB onions, finely chopped

1/3 cup all purpose flour

2 quarts vegetable stock or water (I used homemade chicken stock which worked really well)

1/2 lb potatoes, peeled and thinly sliced

2 sprigs thyme

1 bay leaf

salt and pepper to taste

1/2 loaf rye bread, cut into cubes

2T olive oil

 

To roast the garlic, spread cloves out on a sheet tray and toss with 2 T olive oil and 1 sprig of thyme. Roast at 375 for 20 minutes.

 

In a soup pot, melt the butter. Add the roasted garlic and onion and sweat (low heat) for 10 minutes).

 

Add the white wine, bay leaf and the other two sprigs of thyme. Stir well and reduce by half.

 

Add the flour and mix in well, stirring until it is smooth.

 

Slowly, add the stock or water, whisking constantly. When smooth, add the potatoes and simmer for 30 minutes.

 

Remove the bay leaf and thyme springs. Using a blender or an immersion blender, blend the mixture until smooth and season with salt and pepper.

 

For the rye croutons, heat the olive oil in a non stick skillet and add the croutons, tossing continually until they are browned and crisp.

 

Garnish the soup with parsley and croutons.

 

 

(My own note). Take note if you use a blender to mix hot ingredients. Only fill the blender half way and keep a firm grip on the lid of the blender. Otherwise you'll have soup all over your kitchen. If you use a blender, you'll likely have to puree in batches. If you have an immersion blender, you can puree right in the pot.

 

Enjoy.

 

Oh my God! I've googled and googled and never been able to find this recipe. Thank you!

[cruisefoodie]

I absolutely loved the garlic soup on the Voyager! Thank you so much for sharing the recipe!

[BecciBoo]

Thanks for the recipe. This is one of my favorites. The other is Jalapeno Potato which I had on Radiance this past October. Does anybody have the recipe for that?

 

Just take out the garlic and substitute 1/2 Cup of finely diced jalapenos. Add 2 tsp Camino powder. My recipe calls for a cup of Half n Half also.

[INKaren]

Can someone post that garlic bread soup recipe they talked about?