Fresh Garlic Soup
Wondering what to do with all that garlic? Try this delightful garlic soup recipe. It’s creamy in texture and bursting with flavor!
2 TB unsalted butter
2 TB canola 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 water and 1 ½ TB vegetable or chicken bouillon
Or 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 water, 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 stock or bouillon of choice (we used Better than Bouillon, ‘No-Chicken’), stir thoroughly and then add milk. 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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