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Episode 5: Garlic Soup

This recipe comes from “Hanya’s Kitchen – The Orthodox Herald Recipe Collection”  by Matushka Nina Stroyen.

Garlic Soup
Recipe type: Soup
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 5 Cloves garlic (finely chopped or pressed with a garlic press)
  • 1 tablespoon oil
  • 2 Quarts chicken boullion or broth
  • salt & pepper (to taste)
  • ½ cup light cream
  • 3 egg yolks (beaten)
  • pinch of thyme & rosemary
  • Parsley
  1. Put garlic through a garlic press or mice finely. Sauté in oil until light brown. Be careful as it will burn easily and be bitter
  2. Heat chicken broth, add garlic and seasonings. Simmer for 15 minutes. Strain, if desired and return to heat.
  3. Add cream to beaten egg yolks; then add a bit of the hot liquid, stirring constantly. Add the egg mixture to the soup. Heat about 5 minutes. Serve.
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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

2 comments… add one
  • Nina Shchetinyna Kirkland Oct 23, 2013, 3:07 pm

    Looks easy to make. I’m not a big one for cream or milk containing soups … however I will make this one because I think if I end up not liking it very much I can easily turn it into a creamy potato or New England style seafood chowder.
    Thank you for taking on this project.

    • Fr Vlad Oct 23, 2013, 3:11 pm

      Nina, please let us know how it turns out. I see myself making this soup again in the winter. Specially on those coldest of days in Buffalo. I would love to taste some of your chowder!

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