Do you know a creamy garlic soup recipe?

Many years ago I knew a wonderful lady that served a creamy garlic soup at Thanksgiving. All I know is that just before serving she added lemon juice and burnt butter. I thought she called it Chorba but none of the Chorba recipes I find are anything like it.Do you know a creamy garlic soup recipe?
my grandma used to make this all the time, hope it helps.





INGREDIENTS


4 bulbs garlic


1/4 cup olive oil


6 tablespoons unsalted butter


4 leeks, chopped


1 onion, chopped


6 tablespoons all-purpose flour


4 cups chicken broth


1/3 cup dry sherry


1 cup heavy whipping cream


1 tablespoon lemon juice, or to taste


salt to taste


1/4 teaspoon freshly ground white pepper


2 tablespoons chopped fresh chives


DIRECTIONS


Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.


Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.


Puree soup in batches in a blender or food processor.


Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.Do you know a creamy garlic soup recipe?
well : according with ';Quick Minstrone Soup';


it requires


3 Slices Bacon Oil


1c onion -chopped


1/2 c celery -chopped


2cloves garlic -chopped


1c beef broth


1c bean %26amp;bacon Soup


11/2 cans water(use soup can)


1 (16-0z) can tomatoes with Juice


1 tsp crushed Basil salt %26amp;pepper


1/2 c Macaroni -chopped


1 c Cabbage - chopped


1c zucchini -chopped
The spanish have a traditional garlic soup that is really good.. do a google on it.. its excellent
ingredients


7 tablespoons unsalted butter


2 heads of garlic, cloves separated and peeled (about 6 ounces)


2 tablespoons all-purpose flour


4 1/2 cups water


One 6-inch length of crustless baguette, cut into 1/2-inch dice


4 large egg yolks


1 tablespoon Champagne vinegar


Salt and freshly ground pepper








directions


Melt 3 tablespoons of the butter in a large saucepan. Add the garlic and cook over low heat until softened, about 10 minutes. Sprinkle the flour over the garlic and cook, stirring, until golden, about 4 minutes. Raise the heat to moderate and gradually add the water, stirring constantly, until it boils. Reduce the heat to moderately low, cover and simmer the soup until the garlic is very soft and falling apart, about 30 minutes.


In a large skillet, melt the remaining 4 tablespoons of butter over moderate heat. Add the bread and cook, stirring occasionally, until crisp and golden brown, about 10 minutes. Drain the croutons on paper towels.


In a medium bowl, whisk the egg yolks with the vinegar. Gradually whisk 1 cup of the hot soup into the eggs. Reduce the heat to low. Add the eggs to the saucepan, stirring constantly until slightly thickened, about 5 minutes; do not let the soup boil or it will curdle. Season with salt and pepper and serve hot, with the croutons.