Chilled Garlic and Onion Soup

Chilled Garlic and Onion Soup is a healthy soup, not only because the garlic and onion helps keep blood sugar levels in check, but garlic is a natural anti-bacterial that helps fend off sickness.

chilled garlic onion soupPrep Time: 15 min
Cook Time: 50 min
Ready In: 4 to 24 hrs

Servings: 4 to 6

Ingredients
1½ cups cubed Whole-wheat Italian bread, without crust
1 tbsp Unsalted Butter
1 tbsp Canola Oil
3 cups chopped Onions
6 large garlic Cloves, chopped
4 cups fat-free, reduced sodium Chicken Broth
4 Parsley Sprigs (see note)
4 fresh Thyme Sprigs, or 1 tsp dried
1 Bay Leaf
1 cup Whole Milk
Salt and freshly Ground pepper, preferably white
¼ cup chopped flat-leaf Parsley, for garnish

Directions
Let the bread cubes stand overnight so they are stale and hard, or dry them in 300 F. oven for about 15 minutes, stirring them once or twice. Cool until the bread is hard.
In a deep, heavy pot, heat the butter and oil over medium heat. Add the onions, and sauté until they start to color, 10 minutes. Add the garlic and cook until the onions are deep gold, with dark brown edges, 15-20 minutes.
Add the broth, parsley, thyme and bay leaf. (To make the later removal of the herbs easier, place them in a large mesh teaball, or one made specifically for holding herbs.) Increase the heat. When the soup comes to a boil, reduce the heat and simmer 10 minutes. Add the bread and cook 10 minutes. Remove from heat and let stand 20 minutes to cool slightly.
Remove the parsley, thyme and the bay leaf. Purée the soup in a blender until smooth. Blend in the milk. Season to taste with salt and pepper. (Refrigeration dampens the flavor, so chilled soups need more than the usual amount of seasoning.) Chill completely, 4 to 24 hours.
Before serving, adjust the seasoning. Divide the chilled soup among 4 bowls and serve garnished with the parsley.

Tips & Notes
Generations ago believed that raw garlic had medicinal healing powers in keeping people well and as a cure when people got sick. Much of garlic’s medicinal power is lost during cooking, even though it adds so much flavor to everything. But your grandmother was correct about the healing powers of raw garlic.
For social reasons, you probably don’t want to simple eat raw garlic, but when you start feeling on the ill side, you might want to chew a few cloves.
In the meantime, roasted garlic has a milder flavor since cooking gentles the pungent substances in garlic.
This cold soup is another way to get a good garlic fix. Bread thickens the soup, giving it a pleasing body, the way it does in gazpacho. But instead of balancing the garlic with sharp-tasting vinegar and olive oil, as gazpacho does, caramelized onions and milk round off the edges of this soup’s sautéed garlic kick.
Not for the faint-hearted, this soup should be served ice cold, garnished with a sprinkling of fresh parsley to compliment its cool beige color.

Nutritional Information Per Serving
Calories: 125
Total Fat: 6g
Saturated Fat: 2g
Carbohydrate: 14g
Protein: 5g
Dietary Fiber: 2g
Sodium: 438mg

Source: Diabetic Gourmet Magazine

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