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April 2019

Easy Soup Recipes

Sauces Recipes

Butter Sauce The Pillsbury Cookbook

Butter Sauce The Pillsbury Cookbook Recipe
1 c Sugar 3/4 c Half and half or evap. milk 1/2 c Butter 1/2 ts Rum e tract (if desired) In sma...

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Cream Of Garlic Soup Great Chefs Recipe

Cream Of Garlic Soup Great Chefs recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Garlic Soup Great Chefs recipe  PDF



4 tb Butter
2 md Onions, sliced
4 Garlic, heads, mashed
1 qt Stock, chicken
1/2 lb Bread, French, day old
1 Bay leaf
2 Thyme, sprigs OR
1/2 ts Thyme, dried
6 oz Cream, heavy
Salt (to taste) Pepper (to taste)
See Chicken Stock recipe. Melt the butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat. Strain a quart of chicken stock into the pan and simmer for 10 minutes. Stir in the bread slices and add bay leaf and thyme. Simmer for 10 minutes longer. Put the mi ture into a food processor and process to a puree. Force through a sieve and add cream. Heat through and correct seasoning. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Daniel Bonnot, Louis VI Restaurant, : Marie Antoinette Hotel, New Orleans

Cream Of Garlic Soup Great Chefs recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
799 people have voted
Last Reviewed on 2019-04-24



Wednesday, Apr 24 2019 Download & Print Cream Of Garlic Soup Great Chefs recipe  PDF   Easy Soup recipes RSS   New

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1/4 c Shortening 1/4 c White sugar 2 tb Cornstarch 2 tb Vinegar 1 t Salt 1 1/2 c Flour 1 c Cornmeal 1 c Water Cream the shortening and sugar. Add the cornstarch, vinegar and amp salt. Alternately beat in the remaining ingredients, mi ing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden. Recipe by Mark Satterly ...

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