Recipe by Judy Caffarel Bialek
"This recipe for garlic soup was given to my Spanish class by the instructor, it's very yummy!"
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garlic, peeled and lightly crushed
carrots, cut into matchsticks
red bell pepper, thinly sliced
salt and pepper to taste
Great starter, but we really like garlic. I mean really like it. We doubled the amount of garlic and still though it could use some more, so we went from 1 to 2 and a half bulbs. We also did half stock and half broth to let the garlic flavor come out a little more. The only other change we made was to blend about 2/3 of the soup in our magic bullet (any blender would do of course).
I liked this soup, but I guess I just didn't love it because there wasn't much to it. It is relatively healthy and so quick to make. I might just like more stuff in my soup. This was a lot like only eating flavored broth. Really any vegetable could have been it. I think mushrooms may have been good too. I rounded it off with some heartier foods. Thank you, I did use what I had in the house.
It was a recipe that I wanted to make and upon first hearing of the name my husband said - "nah, I don't think so." After I read out the ingredients he said sounds good & I went with it. Now he says "it's a five star."
I made this soup for my Mom, who was suffering from a bad sinus infection. She loved it. The garlic really mellows after cooking in the stock. The only thing I wish I'd done differently is use chicken broth, rather than stock, as the stock was a bit overpowering. We added arugula from the garden to it...great.
I l-o-v-e garlic, so I knew this soup would be a hit. I had some matchstick carrots that needed to be used up, so that worked out perfectly. I only had pre-minced garlic, and I didn't add the salt or pepper, but instead a tiny pinch of red pepper flakes. My only complaint? Waiting for it to cool down slightly so I wouldn't burn the you-know-what outta my mouth. Thanks Judy, this is a keeper!
As a lover of garlic soup (and soup in general) this was quite a tasty starter. I didn't change anything except I used green and red peppers for color. Next time I might add a few pepper flakes for a kick. I served it with a light penne with more of the peppers and a tomato-parm overlay. It was a hit.
this was quite tasty and healthy (garlic is so good for you)- i added some small pasta near the end of cooking- the ONLY problem was that nobody would come near me the next day- my husband said i smelled horrendous (as did he)- just a warning...
Excellent soup! Easy too! I took another reviewer's suggestions and upped the garlic. I ended up using 2 heads. I thought the flavor was perfect. I have never had Spanish Garlic soup before, so I can't comment on how this compares to traditional soup, but this was delicious! Hubby was raving about it the whole time he was eating it. I was surprised, since he's a total carnivore and there's no meat in this soup! He asked me to make it again, and I will! I sliced the red pepper into thin strips using my mandolin. I garnished our soup with some thinly sliced jalapeño (I know, likely not a traditional ingredient), but it gave it a nice bite. This makes the perfect soup when you're feeling a little under the weather. YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Garlic Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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