Elephant Garlic Soup
Serves 6-8
PlanElephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.
Soup
http://www.chabad.org/library/article_cdo/aid/3503356/jewish/Elephant-Garlic-Soup.htm
PlanElephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.
Soup
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 12 cups water
- 3-4 large potatoes, peeled and cut into chunks
- 8-10 cloves elephant garlic, peeled
- 1 tablespoon flour
- 1 cup milk
- salt and pepper to taste
- green onions, cleaned and checked, chopped (for garnish)
- sour cream (for garnish)
- In a large stockpot, heat oil over medium-high heat.
- Add onion and cook until soft.
- Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.
- Blend soup with an immersion blender.
- Combine flour and milk in a separate bowl and blend until smooth. Add to soup.
- Season and continue cooking, partially covered, for 5 minutes before serving.
http://www.chabad.org/library/article_cdo/aid/3503356/jewish/Elephant-Garlic-Soup.htm