Recipe

Poached Garlic Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 8 months ago Stayed out gardening til it got too chilly? Come in and have a bowl of hot pungent soup from Michael Chiarello Napa Style Cookbook. Nothing beats garlic! Prep:20m Cook:30m Servings:8	Mystic_rive
	will definitely cure what ails you

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Fans

robertg

uhannigan

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trigger

Ingredients

2 cups garlic cloves

2 tablespoons extra-virgin olive oil

1 cup diced onion (1/4-inch dice)

1 cup finely chopped leek, white part only

1/2 cup diced celery (1/4-inch dice)

1 bay leaf

1 tablespoon Gray Salt

1 cup diced, peeled, russet potatoes

Freshly ground pepper

4 to 5 cups chicken stock or canned low salt chicken broth

1 tablespoon coarsely chopped fresh oregano leaves

4 cups roughly chopped spinach leaves

1 cup heavy cream

Directions

Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic’s heat and leave only the sweetness behind.

Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes.

Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes. Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill.re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.

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*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Comments

trigger 1 year, 8 months ago said:
Oh my Godzilla Breath Mystic this would cure a cold instantaneously. I just picked up some Gray salt now I have a great reason to use it. I will plant an extra row of garlic this year.

Michael

tippystclair 1 year, 8 months ago said:
Fabulous! I live in the land of leeks and it's always cold here. A 5 to you.

nlo209 1 year, 8 months ago said:
Your absolutely right...nothing beats garlic. Great soup. thanks

danadooley 1 year, 8 months ago said:
I never made it through the whole recipe *sigh* You had me at the ingredients list lol Got my 5 GF!

robertg 1 year, 8 months ago said:
You found my soft spot.GARLIC-GARLIC YUMMMM.A big 5 forks for sharing...Bob

ruskingirl 1 year, 8 months ago said:
Ohhhh, this sounds amazing. I am bookmarking it. Yummm...

uhannigan 1 year, 8 months ago said:
Sounds wonderful. Fortunately my farmer's market sells garlic that is already peeled! It is so interesting what happens to huge amounts of garlic cooked long and slow--not at all what you would expect. I hope to try this recipe soon.

uhannigan 1 year, 7 months ago said:
I made this recipe last weekend for a dinner party and everyone loved it. Yesterday I thickened the leftovers and served it over rice and vegetables, which was also delicious. It was pretty work-intensive, but the results were worth the effort. Thanks.

markeverett 10 months ago said:
Sounds delish! What is Gray Salt?

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