Wednesday, December 31, 2014

Simple Garlic Soup

I came home from a long holiday trip to Alaska with a terrible cold and little in the fridge. Faced with potatoes, garlic, and chicken and peppers that I knew were reserved for a dinner P wanted to make, I decided to try my hand at a simple garlic soup. The result was gorgeous: savory, warm, and perfect for a winter cold.

Simple Garlic Soup
adapted from recipes by The Splendid Table, Brooklyn Supper, and Serious Eats

3 heads garlic
3-4 medium yellow potatoes
1/4 yellow onion
1 box beef broth (if available: any kind of stock, or even water and wine, will do)
Olive Oil
Black Pepper
Heavy Cream (optional)

Preheat your oven to 400 degrees Fahrenheit. Chop the tops off of 2 heads of garlic and drizzle with olive oil. Roast in oven for 20 minutes or until fully soft. Remove from heat and let cool.

While your garlic is roasting, peel and smash the cloves from the remaining garlic head. Rinse and dice your potatoes, and dice your small piece of onion. Cover the bottom of a soup pot with a generous layer of olive oil and add garlic, potatoes, onion, pepper, salt, and thyme. Heat to medium-low and let saute slowly with the lid on. Check every five minutes to make sure nothing is getting too brown. After 15 minutes or so, add the beef broth and let simmer.

Once your roasted garlic heads are cool, remove the skin and add to your pot. After simmering for a bit longer, add a bit of water to thin things out (unless you weren't using stock to begin with), then use an immersion blender until smooth. Drizzle in heavy cream or milk if you have it on hand, stir and enjoy.

Serves two.

Food allergies and ethics
Gluten-free so long as you use gluten-free broth, I prefer Pacific Brand. To make vegetarian, substitute beef broth for a flavorful veggie stock. Vegan if you use veggie stock and skip the heavy cream.

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