Name: Garlic 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 (Use the code kitchenstewardship for 15% off of your first purchase)

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).