{"id":29602,"date":"2015-11-01T04:00:00","date_gmt":"2015-11-01T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/garlic-soup-17368860\/"},"modified":"2025-05-13T09:02:10","modified_gmt":"2025-05-13T09:02:10","slug":"garlic-soup-17368860","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/garlic-soup-17368860\/","title":{"rendered":"Garlic Soup"},"content":{"rendered":"<p>&#149; Pour the chicken stock into a large, microwave-safe bowl and microwave on high for 3 minutes.&nbsp;<\/p>\n<p>&#149; In a medium pot over medium-high heat, saute the yellow onion in the olive oil until translucent, about 3 minutes. Lower the heat to medium, add the garlic and saute 2 to 3 minutes, stirring constantly.&nbsp;<\/p>\n<p>&#149; Add the warm broth and bring to a boil over high heat. Add the bread, salt and pepper, cover and cook 30 seconds. Remove from heat and use an immersion blender or work in batches in a blender to puree the soup until smooth.&nbsp;<\/p>\n<p>&#149; Garnish with the green onions.&nbsp;<\/p>\n<p><em>Gild the lily: Make a quick herb-infused oil in a food processor using 1 part fresh herbs (try basil, oregano and parsley) to 2 parts olive oil. Puree until smooth and fine-strain through a coffee filter. Drizzle onto the soup before serving.<\/em><\/p>\n<div class=\"fdn notes\">\n<p>3 cups chicken stock into a large<br \/>&frac12; cup minced yellow onion<br \/>2 Tbsp. olive oil<br \/>12 cloves chopped garlic (a heaping &frac12; cup) <br \/>1 cup diced day-old bread<br \/>kosher salt and freshly ground black pepper, to taste&nbsp;<br \/>chopped green onions, for garnish<\/p>\n<\/p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 to 4 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