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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