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Kick off soup season with this garlic mayo soup

Image from the article titled Start Soup Season With This Garlic Mayo Soup

Photo: Allie Shanthorn Lineman

I’m one of those weird birds who enjoys a hot bowl of soup at any time of the year. However, I understand that sunny weather soup eaters may only enjoy it in winter. As we gear up for the season, here are some soup urbs to add to your repertoire.

Garlic mayonnaise is more than a sandwich

Garlic mayonnaise soup is a spin on Lautrec Garlic Soupa special kind of pink garlic Compared to the astringency of white and purple garlic, it is produced in the Lautrec region of France, which is highly evaluated for its robust cultivation method and mellow taste. Rest assured, though, that this soup is incredibly delicious with any garlic you have on hand.

Garlic mayonnaise sounds more like a sandwich spread than a soup, and you’re right. I was also surprised when I read this dish for the first time. I didn’t have to worry about adding the egg yolk emulsion to the soup. Avgolemono Soup) to give it a thick, silky quality, but I was wondering if this would taste like a bowl of hot mayonnaise. I believed…and I did.

The aroma is unmistakably garlic, but the garlic is pre-boiled for the most gentle and tender state. It eliminates the burning characteristic of raw garlic and leaves a mild aroma and flavor. Because the mayonnaise is dispersed between the garlic, sage, and chicken stock, it reads more like a salty flavor than a sandwich.

A whole head of garlic is used in one cup of this soup, so if you happen to have eaten more garlic than you should, or not spicy enough, this is the soup for you. To make this French Garlic Mayonnaise Soup, grab a whole head of garlic, crush each clove, peel off the paper, and remove the stiff connecting tab at the bottom of each clove. Crush the garlic so it cooks softer faster and allows you to remove all the papery skin. Remove the garlic cloves from the stock and mash them into a paste on a cutting board with a knife or sieve with the back of a spoon. Discard the sage and return the garlic paste to stock.

You can use store-bought mayonnaise, or if you don’t like using sandwich dressing for soup, you can use homemade mayonnaise. Both actually taste great.

Homemade mayonnaise if desired

If you decide to make your own, whisk the egg yolks with half a teaspoon of Dijon mustard and drizzle with about 4 ounces of olive oil until lightly creamy and emulsified. temper the eggs Add garlic broth to mayonnaise and return to pot on stovetop. If using store-bought mayonnaise, place in bowl to loosen mayonnaise and heat. Once everything is back in the pot, heat to boiling without scalding, stirring frequently.

To make the soup even smoother, finish it off by dipping or blending it in a regular blender until smooth. A bowl of your immune system this winter.

How to make garlic mayo soup


  • 2 cups chicken stock
  • 1 clove of garlic (paper removed and mashed)
  • sprig of sage
  • Mayonnaise ⅓ cup
  • ⅛ tsp salt
  • A pinch of cayenne (optional)
  • crusty toast point

Add the chicken stock, sage, and garlic to a small saucepan with a lid and simmer over medium heat for 15 minutes. Remove and discard the sage. Remove the garlic and mash it on a cutting board with a knife, use a food processor, or sieve to puree. Add the garlic paste back to the soup and let it simmer.

In a small bowl, whisk mayonnaise and warm with hot garlic bouillon. Put the mixed mayonnaise in a pot and mix over low to medium heat. Bring the soup to a boil and turn off the heat. Stir in salt and cayenne. Accompany with lots of toasting points and the most comfortable throw blanket.

Kick off soup season with this garlic mayo soup

Source link Kick off soup season with this garlic mayo soup

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