Commentaires sur : Garlic Soup by Jill @SimpleDailyRecipes

Par : we are never full

we are never full — Fri, 26 Feb 2010 17:44:48 +0000

interesting way of doing garlic soup. we do it w/ tempered egg yolks which gives it more of a protein boost and a creaminess. yours looks delish and very healthy.

Par : HoneyB

HoneyB — Mon, 01 Feb 2010 11:04:33 +0000

The photo is one gorgeous photo! This looks delicious!

Par : Stacie@HobbitDoor

Stacie@HobbitDoor — Sun, 31 Jan 2010 17:27:32 +0000

Hmmm, sounds yummy, but I’d have to have the bread on the side. I’m texture sensitive anyway, and right now it’s worse b/c I’m pregnant. What a fun recipe.

Par : Sophie

Sophie — Sun, 31 Jan 2010 10:06:13 +0000

A very lovely picture too!! I so love this fab recipe for this lovely dish!!

MMMMM,…thanks for sharing , dear friend!

Par : Gaelle@whatareyoufeedingyourkidsthesedays.com

Gaelle@whatareyoufeedingyourkidsthesedays.com — Sat, 30 Jan 2010 19:11:04 +0000

I am only starting to cook with garlic. I know, it might sound strange for a French person… Because I can not have raw garlic, I am cooking it more and more. One of my favorite is baked/caramelized whole heads of garlic… or just pickled garlic. This soup looks delicious but I am not sure it’s for me yet…

Par : Dhale

Dhale — Fri, 29 Jan 2010 17:58:00 +0000

Garlic, garlic and more garlic! It’s a staple here in our kitchen. In fact, last night we made a bagna calda appetizer. We’re always looking for ways to add more garlic in our diet so we may try this one

Par : French Cooking for Dummies

French Cooking for Dummies — Fri, 29 Jan 2010 16:47:11 +0000

My mistake! I thought it had been forgotten in the ingredients list. Corrected

Par : Jill McKeever

Jill McKeever — Fri, 29 Jan 2010 13:33:10 +0000

Hello Janvier!

Garlic soup is an old world French soup originally made using duck fat. Chicken fat rendered from poultry raised naturally is not unhealthy for us. Three tablespoons among 4 servings is nothing to worry about. But if you think guests will would be uncomfortable, don’t tell them until they’ve finished their soup. Allow them to taste the depth of flavor and freshness without bias.

RECIPE CORRECTION: This recipe only calls for 3 tablespoons of chicken fat.

The 2 tablespoons of garlic seasoned oil is NOT additional oil. It’s the chicken fat that has been seasoned after cooking the garlic. Use it to flavor the baguette slices before toasting them in the oven.

THANK YOU, Veronique, for sharing the recipe!

Par : Fearless Kitchen

Fearless Kitchen — Thu, 28 Jan 2010 14:38:05 +0000

I love garlic soup! Your take on it is interesting – the use of chicken fat probably does give it an extra nuance. I’m not sure that most of my guests would be comfortable with it if they knew though!