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A Southwest Summer: Southwest Garlic Soup

A Southwest Summer: Southwest Garlic Soup
A Southwest Summer: Southwest Garlic Soup
Chef Larry Edwards/Casa de Cuisine

First of all, if you are a garlic fan, this will send you over the edge. Once you have tried and tasted this soup, you'll will soon be checking into the Betty Ford Clinic. Yes, this is addictive!

Aside from the fact this soup is delicious and nutritious, it is also very easy to prepare. It is loaded with spices and herb. It is slightly thickened naturally with breadcrumbs and, obviously, it is saturated with garlic but... it is not overpowered by the garlic. Really, this is a soup which is a perfect marriage of tastes.

Ingredients needed to make Southwest Garlic Soup (serves 4):

  • 8 cloves garlic, minced
  • 2 Tbs. olive oil
  • 3 shallots, minced
  • 2 Tbs. minced thyme
  • ½ cup dried breadcrumbs
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. cayenne pepper
  • 1 tsp. paprika
  • 4 cups chicken stock
  • ½ cup dry sherry


  1. In a medium sauté pan or skillet heat the oil over medium heat. Add the garlic and shallots and sauté 5 minutes. Stir in the thyme, breadcrumbs, salt, pepper, cayenne and paprika and cook 3 minutes.
  2. Stir in the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 30 minutes.
  3. Remove the pan from the heat and stir in the sherry. Place back on the heat, cook 5 minutes and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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