Garlic Herb Soup

Garlic & Herb Soup with Croutons

This is a great soup that is perfect for the St. Patrick's Holiday.

Once you roast the garlic, it isn't overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.

Make it and serve a green salad with it for a festive meal!

Soup:

4 medium heads garlic

8 cups water

½ bay leaf

3 tsp kosher salt

½ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ EVOO

Fresh black pepper

Croutons:

2 Tbsp Evoo

1 ½ cups crustless cubed

sourdough bread

2 cloves garlic

2 Tbsp freshly grated parmesan

or parmigiano-reggiano

2 Tbsp minced fresh parsley

Kosher salt

Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.

Set aside 3 medium cloves & put the rest in a soup pot with water, bay leaf, & 2 tsp salt.

Bring to a simmer over med. 

Heat & cook uncovered about 20 minutes. 

Remove bay leaf from broth. 

Scoop garlic cloves from broth & cool slightly. 

When cooled enough to handle, squeeze them out of their skins back into the pot.

 While the soup simmers, peel and mince the 3 reserved cloves. 

Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.

For the croutons: heat 1 tsp evoo in skillet over med. heat. 

Add bread crumbs & cook, tossing occasionally, about 5 minutes. 

Transfer to a bowl.

 Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter. 

Toss the toasted garlic, the cheese, and parsley with  the warm bread. 

Taste one & add salt if needed.

Puree the soup in batches in a blender or in pot with immersion blender. 

Over low heat, stir in herb mixture & croutons & simmer 1 minute.

 The croutons will soften slightly and thicken the soup a little. 

Ladle the soup into serving bowls and serve immediately!

Source: food network kitchens cookbook

Chiles Rellenos Casserole

Chiles Rellenos Casserole

This recipe was so different from what I usually make, but I really enjoyed the flavor of the chiles mixed with green onions and tomatoes. 

You can also add shredded rotisserie chicken to add some protein and a side dish of Mexican rice!

What you need:

1 large (7 oz) and 1 small (4 oz) can whole green chiles, drained and seeded, and cut lengthwise into quarters

3 cups grated cheddar cheese

2 tomatoes, seeded, sliced, and drained

8 green onions, including some tender green tops, sliced

2 large eggs

2 cups milk

½ cup flour

½ tsp salt

To Make:

Preheat oven to 350 F. 

Arrange chiles in a 7 ½ x 11 ¾ inch glass baking dish lightly coated with cooking spray and oil. 

Layer with half the cheese and in another layer, place tomato slices and onions.

In a medium bowl, beat eggs, milk, flour, and salt. 

Pour batter over chile mixture. 

Top with remaining cheese.

Bake, uncovered, until puffed and set, about 40 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by mayana vollstedt