Fresh Garlic Soup

  • 2 Tbsp unsalted butter
  • 2 Tbsp vegetable oil
  • 3 heads fresh garlic, peeled and sliced
  • 1 medium sweet onion, peeled and chopped
  • 2 medium yellow potatoes, about ¾ lb, peeled and chopped
  • 1 bay leaf
  • Sea salt and freshly ground pepper
  • 3 cups chicken or vegetable stock
  • 2 cups whole milk
  • Fresh parsley, chopped

Heat the butter and oil in a large soup pot. Add the onion, garlic, potato and bay leaf. Gently sauté, stirring often, for about 10 minutes until onion is translucent. Add stock, about 1/2 tsp of salt and a few grinds of black pepper. Bring to a boil, then lower heat and simmer for about 15 minutes until potatoes are softened. Add milk, stir thoroughly, and continue to simmer gently until potatoes begin to fall apart. Remove bay leaf. Puree using a hand held or table top blender. Taste and adjust seasoning. Garnish with chopped parsley.

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