Cheaper than a Visit to the Doctor’s: Garlic Soup

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garlic soup nourishing traditionsOur family was so healthy this winter, I just praise God for all the sicknesses we missed out on as friends and family around us were struck with this bug or that one.  The first time I even felt a tickle in my throat was in March, and I had been talking with a friend about the health benefits of garlic, so I knew just what to do.  Garlic has awesome antibiotic and antiviral properties, and chicken broth also builds immunity, so I made a garlic soup to drive away the tickle.  A soup with SIXTEEN cloves of garlic in it…and it worked!  I can’t say I got enough sleep (I never do), and while there’s no way to prove that this soup healed my almost-cold, it certainly felt like a tonic.  I ate the soup three days in a row and fought the tickle the whole time, until it just disappeared.

Wintersoup 3D eBook 200Looking for more soup recipes? You won’t want to miss the eBook Winter Soups, a compilation from over 50 real food bloggers. I truly enjoy having this book in my collection for all the great new ideas. Check it out here.

Here at Kitchen Stewardship we’re currently working through 15 weeks of Super Foods, nutrient-dense foods you want to include more of in your diet.  This week upcoming will be garlic, onions and peppers.  Click here for a complete list and links to other food ideas.

And here’s the recipe for the magic tonic soup, courtesy of Emerald Green at Going Green in a Pink World, also found in Nourishing Traditions:

4.0 from 1 reviews
Garlic Soup
 
Author:
Recipe type: Soup
Ingredients
  • 2 medium onions, chopped
  • 16 cloves of garlic, peeled and mashed
  • 2 stalks of celery, chopped
  • 4 T butter
  • 6 cups of chicken stock
  • 2 medium potatoes, washed and cut up
  • 3 yellow or zucchini squash, sliced (optional)
  • 1 tsp thyme
  • crushed peppercorns or pepper
  • sea salt
Instructions
  1. Saute onions, celery and garlic (if fresh) in butter until soft.
  2. Add chicken stock and potatoes, bring to a boil and skim.  (I might add carrots here too, especially if I don’t have squash on hand.)
  3. Simmer the soup, covered, until the potatoes are soft.
  4. Add the squash (if you have it) and seasonings and simmer uncovered 10 minutes or until squash is tender.
  5. Now comes the fun part – puree soup with a hand held blender. You can always add water if it is too thick. If you don’t have a blender stick, you can use a regular blender, or a food processor, or just eat it chunky!
  6. Add creme fraiche (or sour cream) and seasonings to your liking!
Notes
Optional:  Roast Garlic.  Put a bulb (or two) of garlic on a cookie sheet in an oven or toaster oven at 300-350 for 15-20 minutes until cloves are slightly opened and soft.  You can scoop the garlic right out with a fork. **Note:  This makes an entirely different soup than fresh (unroasted) garlic (I’ve tried it both ways).

Because this soup is blended, it goes down so easy and makes a great “first course” soup for a fancy meal, soup for baby (as long as they’ve been introduced to all the parts), or side dish with a main meat dish.  I’ve served it as a side dish soup with pan-fried fish, homemade rolls and a crudite platter, and as a pairing with a chicken Caesar salad (dressing recipe here).  I think it’s a great summer soup, too, next to grilled meat and veggies, especially when garlic is in season. (See more idea for including broth in your summer fare here.

Emerald Green estimates that it costs $5.50 to make, but my estimate is much lower, at $2.00, tops.  Making your own chicken stock helps this number stay low-low-low!  It makes enough to feed four adults well plus leftovers for at least another meal.

 

Endnotes

img_7242Because this soup is blended, it goes down so easy and makes a great “first course” soup for a fancy meal, soup for baby (as long as they’ve been introduced to all the parts), or side dish with a main meat dish.  I’ve served it as a side dish soup with pan-fried fish, homemade rolls and a crudite platter, and as a pairing with a chicken Caesar salad (dressing recipe here).  I think it’s a great summer soup, too, next to grilled meat and veggies, especially when garlic is in season. (See more idea for including broth in your summer fare here.

Emerald Green estimates that it costs $5.50 to make, but my estimate is much lower, at $2.00 topsMaking your own chicken stock helps this number stay low-low-low!  It makes enough to feed four adults well plus leftovers for at least another meal.

If you enjoyed this recipe, find more here:

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29 Bites of Conversation So Far

  1. says

    Now this looks absolutely delightful! What a great way to fend off a cold. I had a similar experience this week, but when my tickle hit I reached for the fermented CLO and doubled my dose. I also upped my coconut oil intake by drinking hot teas with the oil stirred into it. Needless to say, my tickle disappeared and never turned into a sore throat or progressed to any other symptoms.

    Thanks for sharing this in today’s Fight Back Fridays carnival!

    Cheers,
    KristenM
    (AKA FoodRenegade)

    [Reply to this comment]

  2. says

    This soup sounds divine. One I could dive right into. Thank you for sharing it on Friday Foodie Fix. You’re a very organized blogger!

    [Reply to this comment]

    Katie Reply:

    I must be playing it off well! I’m anything but organized, but if it looks that way, many thanks! It’s all a smokescreen for my chronic DISorganization, really. :) Thanks for hosting the Friday Foodie Fix; I can’t wait to check out the other garlic recipes this evening.

    [Reply to this comment]

  3. says

    I love garlic, but have never even heard of garlic soup. Will have to remember this one when it cools off again.

    [Reply to this comment]

    Katie Reply:

    Amy, Have you peeked at my drafts folder? ;) I’m a big believer in soups all year ’round and will have a post in a few weeks about Summer Fare with Broth and Beans. I think this soup would be a fabulous starter or side with grilled chicken — rolls to dip in the soup, fresh veggies…Mmmmmmm! Thanks for dropping by and commenting!

    [Reply to this comment]

  4. says

    that sounds surprisingly good! thanks for the tips.

    Do you prefer the roasted or un-roasted flavoring to the soup?
    .-= SnoWhite´s last blog ..Kitchen Tip: Sweet Potatoes =-.

    [Reply to this comment]

    Katie Reply:

    I think the roasted version tastes more like high-fallutin’ restaurant food, but my husband definitely prefers the straight stuff. It’s really a matter of personal taste, but good both ways in my opinion! Enjoy!

    [Reply to this comment]

  5. Elizabeth says

    KATIE!!! Five Stars!

    Just finished making your Garlic Soup (made with your chicken stock recipe) and it’s SOOOO good. I made the chicken stock and I was checking recipes to use it. Then I saw this one. Bonus, cause I needed to use up some zucchini. I wasn’t too sure about adding that either – but it’s great. I’m just SO impressed with what you’re doing and I appreciate your foot work SO much!

    [Reply to this comment]

    Katie Reply:

    Liz, If only I’d written this one, but it’s not really “mine.” I just know how to find the winners and share them! ;) Katie

    [Reply to this comment]

  6. says

    What did you mean by “but when my tickle hit I reached for the fermented CLO and doubled my dose?”

    [Reply to this comment]

    Katie Reply:

    Dorothy,
    It looks like you were asking Kristen a question – but maybe I can help. Fermented CLO means cod liver oil, an important source of Vitamin D which supports the immune system: http://www.kitchenstewardship.com/2010/10/22/fermented-cod-liver-oil-our-experiences/
    :) Katie

    [Reply to this comment]

  7. Erin says

    I just have to share this feedback that comes from my husband via an email he sent from work:
    “I don’t know if I told you, or if I did, I didn’t express it enough. I absolutely love this soup that you made! It is by far one of my absolute favorite things you have ever cooked. Please keep this recipe, and (gasp!) make it again sometime (:”

    He says the part about making it again sometimes because I almost never make the same thing twice! But with praise like that, how could I not?
    I followed your directions exactly, using the raw garlic option until I added in some ice cubes of pureed butternut squash (rather than fresh summer squash) I had made thinking I would feed them to my son, but we went the Baby Led Weaning route, so there they sat in the freezer until this soup. Combined with the carrots, it gave a little orange tinge and more sweetness than would be likely with summer squash. So thank you for this winner of a recipe, it sure made my husband happy! Me and the baby loved it too!

    [Reply to this comment]

  8. Megan says

    I don’t eat potatoes, would it be ok to omit them? Just use less stock I would imagine so it’s not super runny?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Megan,
    Of course! Soup is so versatile. I would just use a bit more carrots, zuch squash, or add another vegetable to make up for the bulk. :) Katie

    [Reply to this comment]

  9. Nita says

    I will try this garlic soup, it really sounds good. I read garlic is good for lowering blood pressure. Three days ago I decided to eat garlic everyday. After two days of adding garlic to my food. The systolic number dropped 18 points and the diastolic dropped 13 points. I’m eating garlic everyday.

    [Reply to this comment]

  10. Carolyn says

    Okay, Katie … I’m sold!
    I was going to make your Tuscan Bean soup, but now I want to make this soup, so I think I will combine them so we get the protein from the beans, which I also believe rebuilds cells your body needs to fight off illnesses …
    I’ll let you know how it turns out.

    [Reply to this comment]

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