Garlic Soup

Garlic SoupBefore I go on, this soup is a must make. Not only is it simple to make, but it is amazing in flavor. My parents have been wanting me to make a garlic soup recipe that they state is ‘out of this world’, and trust me, I think about it a lot, however I have yet to make it. Instead, I made my own. Simple ingredients, great flavors. Lets just say that my wife and I looked at one another and defined it as a money making soup.

Ingredients:

  • 2 Heads roasted garlic
  • 3 potatoes, cut in small cubes
  • 2 Large Leeks, cleaned and chopped
  • 1 Large Onion (I used one medium yellow, and 1/2 medium red)
  • 8-12 cups of Chicken stock
  • Heavy Cream
  • Olive Oil

Garlic SoupIt does not get any easier than that. Start by peeling your garlic. I do this by separating the cloves (I wack them with my knife, which allows for easier peeling). Add them to a small bowl and toss with olive oil to lightly coat. In the meantime, preheat your oven to 350 and once heated, add the garlic to a baking pan, uncovered, and roast for 20-25 minutes. During the roasting time, chop your onions, potatoes, and leeks. You will want to make sure that after you chop the leeks that you clean them thoroughly as dirt gets between the skin. Once you have prepared the vegetables, heat a large soup pan with a few tablespoons of olive oil on medium high heat. Add the onions and leeks and let them sweat for about 8-10 minutes, stirring occasionally. Add the stock and the garlic, and bring to a boil, then cover and let simmer for roughly 25 minutes.

Garlic SoupThe next step is to use a blender or an immersion blender to puree soup. Be mindful that when adding hot soup to a blender, to carefully not overfill, as well as use a towel to cover the top seal of the blender. Pressure can build up and explode, trust me, it has happened to me before. I actually used a large spoon that allowed me to strain the vegetables from the broth. I transferred the vegetables to the blender, then added a cup or so of the broth to move things through. You could get rustic here and let it go a bit chunky, however I pureed mine. Pour the mixture back into the soup broth, and bring back to temperature.

When you are ready to serve, ladle into your soup bowls and sprinkle a bit of nutmeg on top. You can serve this alone, or trust me, it would go good with pretty much anything onion, potato, and garlic go with. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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