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

• 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) 

Prepare 

1. In a large stockpot, heat oil over medium-high heat. 
2. Add onion and cook until soft. 
3. Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered. 
4. Blend soup with an immersion blender. 
5. Combine flour and milk in a separate bowl and blend until smooth. Add to soup. 
6. Season and continue cooking, partially covered, for 5 minutes before serving.

Plate This soup is great served with chopped green onions or a dollop of sour cream. I like to serve it as a first course for Shavuot.

​http://www.chabad.org/library/article_cdo/aid/3503356/jewish/Elephant-Garlic-Soup.htm