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 (Use the code kitchenstewardship for 15% off of your first purchase)
Instructions
- Saute onions, celery and garlic (if fresh) in butter until soft.
- 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.)
- Simmer the soup, covered, until the potatoes are soft.
- Add the squash (if you have it) and seasonings and simmer uncovered 10 minutes or until squash is tender.
- 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!
- 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.
This makes an entirely different soup than fresh (unroasted) garlic (I’ve tried it both ways).