Velvet Garlic Soup

[Guest guest]

I made this soup this morning. It's based in concept on a recipe that came

from Mary McDougall, but I've modified it.

 

Velvet Garlic Soup

 

2 heads of garlic

2 medium onions, chopped

4 Yukon gold potatoes, peeled and chopped

2 small parsnips, peeled and chopped

1 small sweet potato or small yam, peeled and chopped

5 cups water or vegetable broth (I used 1 c. water and 4 c. Imagine brand

No Chicken Broth)

2 T. Braggs or soy sauce (I used Braggs)

1/4 t. salt

Ground pepper to taste

 

Preheat the oven to 350º.

 

Remove the loose papery skin from the garlic. Slice a thin strip off the top

of the head and discard. Place the garlic in a dry baking dish and bake for

1 hour. Remove from the oven and set aside.

 

Place the onion in a large pot with a small amount of water. Cook, stirring,

over medium heat until the onion softens slightly, about 3 minutes. Add the

potatoes, water or broth, and soy sauce or Braggs.

 

Bring to a boil, cover, and simmer over low heat for 5 minutes.

 

Pressed the cooled garlic cloves out of the skins and discard all the skins.

Add the garlic to the soup pot. Continue to cook for 25 minutes or until all

the vegetables are tender. Puree the soup in batches in a blender or

Vita-Mix until velvety smooth. The Vita-Mix was perfect for producing a

velvety consistency.

 

Return to the pan and heat through.

 

Adjust to taste with salt and pepper.

 

Two heads of garlic give it a subtle but definite garlic flavor. If you

love garlic and are brave, use three heads.

 

 

- DJ

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Always remember: Today's mighty oak is simply

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