July 2008

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    
My Photo

  • The WeatherPixie

Daring Bakers

Blog powered by Typepad

« Cider-Braised Chicken And Cabbage | Main | Weekend Cat Blogging: Security Duty »

March 18, 2006

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c63d853ef00d8347c07ab53ef

Listed below are links to weblogs that reference Weekend Herb Blogging: Fresh Thyme and Garlic Soup:

Comments

kalyn

I think this sounds just wonderful. I confess I buy the large jars of garlic cloves at Costco (already peeled) which would be perfect for this!

sher

Kalyn,

I've seen those and it would make it even easier to fix the soup!

Sonali

This looks like a easy soup...my husband loves chicken clear soup...I think I might makes this sometime. Thanks for sharing.

Karina

You're killing me! Any recipe with that much garlic has me at hola.

Ruth

Wow - fabulous looking soup - definitely a keeper!

Thanks for sharing.

sher

Sonali,

There are other versions of this where they don't press the soft garlic through a sieve, maybe you've tried them. Those have a very clear broth. But, I like the "creamy" look of this.

Karina,

LOL!! I know. I'm a huge sucker for garlic. Can't understand the people who say they hate it!

Ruth,

This is a good rcipe, so easy and delicious. There are so many variations on it too. In Italy they make the clear broth version and slip whole eggs into it to cook. Interesting.

Ed

Oh wow. This soup sounds like garlic heaven!

eqj  (the chocolate lady)

I think it is worth taking the time to peel the garlic. You can use one of those rubbery things--the peel comes off easily.

sher

Chocolate lady,

It really isn't necessary for this version, but a person could do it if they wanted. You puree it with the skins--and then put it through a seive and it's perfect! I've seen a version where you peel them and scoop the garlic out after it's cooked. That leaves a clear broth.

sher

Ed,

It was very nice. i was impressed that it didn't have a raw garlic taste--but then, why should it? Cooked this way, the garlic doesn't overwhelm the soup.

Laurie

MMMmmmm. thyme! and GARLIC! Sometimes the simple things are the best.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.