Zuppa D'aglio - Garlic Soup
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 20 ingredients
- 1 md Potato, Peeled And Cut Up
- Water
- 1 c White Wine, Dry
- 2 ts Salt
- 2 Garlic Cloves, Sliced Very
- 1/4 c Olive Oil
- Broth
- ts White Pepper
- 2 Celery Ribs, Cut Up
- 3 Heads Garlic, Fresh
- 10 Basil Leaves, Fresh, - Chopped
- 5 Sprigs Thyme Leaves, Fresh
- 1 c Whipping Cream
- 1 md Onion, Cut up up
- 1/2 ts Tabasco
- - Thin, For Garnish
- 1 ga Chicken Stock
- 1 t Extra Virgin Olive Oil
- 1/4 c All-Purpose Flour
- French bread
Possible health benefits
General information, not medical advice.
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Potato
High in copper · 0.4 mg per 100 g, 42% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 0.6 mg per 100 g, 30% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of vitamin B6 · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Source of potassium · 413 mg per 100 g, 21% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of protein · 2.6 g per 100 g, 18% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Potatoes, raw, skin”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface - a griddle or black iron skillet - until they're black. Peel all the garlic completely. 2. Heat the olive oil in a large saucepan and saute the onions, celery, and the garlic until lightly browned at the edges. Add the wine and bring to a boil. 3. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk about the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. 4. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper and Tabasco. 5. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. 6 Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of French bread on top. Serves eight to twelve. this recipe in his book "La Cucina di Andrea's", "Garlic wears many hats. Most people think of it in its aggressive, green, aromatic, sharp form. But when garlic is cooked slowly for a long time, it takes on a sweet nuttiness that is every bit as interesting as its more raw flavors. The sweet side of garlic is exemplified by this soup." Andrea's Restaurant 3100 Nineteenth Street Metaire, Louisiana 70002
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Griddle
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Mixing bowl
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Whisk
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon