Poached Garlic Soup
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 8
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!
Ingredients
- 2 cups garlic cloves shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 cup diced onion (1/4-inch dice) shopping list
- 1 cup finely chopped leek, white part only shopping list
- 1/2 cup diced celery (1/4-inch dice) shopping list
- 1 bay leaf shopping list
- 1 tablespoon Gray salt shopping list
- 1 cup diced, peeled, russet potatoes shopping list
- Freshly ground pepper shopping list
- 4 to 5 cups chicken stock or canned low salt chicken broth shopping list
- 1 tablespoon coarsely chopped fresh oregano leaves shopping list
- 4 cups roughly chopped spinach leaves shopping list
- 1 cup heavy cream shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
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
trigger
in loved it
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Fabulous! I live in the land of leeks and it's always cold here. A 5 to you.
tippystclair
in North Hollywood loved it
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I never made it through the whole recipe *sigh* You had me at the ingredients list lol Got my 5 GF!
danadooley
in Singapore loved it
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