Kitchen notes · a little help before you start
50 Clove Garlic Soup
50 Clove Garlic Soup brings together onion, potatoes, and vegetable broth. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers & snacks
- Cuisine
- French
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Soups & stews
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Onion 2 minutes, potato 1 minute then add stock, water, salt and pepper.
Potatoes
Look at how this ingredient comes into the method: Stir, then once it comes to a simmer, lower the heat to medium and cook for 15 minutes (no lid) until the potatoes are soft (check with a knife). (Note 6)
Vegetable broth
Look at how this ingredient comes into the method: Cook garlic 5 minutes in butter.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for 50 Clove Garlic Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Remove from stove, toss in the parsley and set aside. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the pot and blender. Read the first preparation step before you get going: Cook garlic 5 minutes in butter.
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What check should I look for as it cooks?
Keep this part of the method in view: Place the panko into the pan and cook stirring constantly for 3 minutes until nicely golden all over.
Is there another preparation step to plan for?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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