Poached Garlic Soup
From sas 15 years ago
- 20 minutes to make
- Serves 10
I have been holding on to this for quite a while. Got a slight head cold and looked under my soup recipes. This is great. Micheal Chiarello's recipe and a definite new favorite for me. Made GARLIC bread for dunking
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 grey 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
- 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. shopping list
How to make it
- 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. Day of party 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.
- *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.
People Who Like This Dish 7
- glbaskin Nowhere, Us
- jimrug1 Peoria, IL
- ttheriot New Iberia, LA
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- tobe Dundee, GB
- fizzle3nat Waterville, WA
- uncoolmom Atlanta, GA
- sas Farmington, CT
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" It was excellent "