Monday, January 25, 2010


This is another recipe to take away the winter blues while you peruse the seed catalogues.  Garlic is also something alot of people raise (Not us, the last few years, it has been too wet; even in raised beds we have had it rot.  Hopefully this fall we can put some in and have it survive.).  Till then I have to purchase mine. 

I haven't found many things I eat that don't improve with the addition of garlic. 
Think about it;  mashed potatoes with garlic, fresh garlic minced and saute'd with
Broccoli, green beans with bacon and minced garlic, and the list goes on. 
One day looking through my stacks of cookbooks I came across this recipe for a peasants soup. 
It had a goodly amount of garlic (3/4 cup) and a small amount of other veggies. 
I fixed it and was impressed but all the time I am thinking what can I do to make this my own. 

Garlic soup is like Chicken broth, it is satisfying when you feel bad.  It is also satisfying if you are on a diet and have the urge for something filling and slimming.  It freezes excellently.  In my experimenting with the original recipe I have found a myriad of ways to make it.  This is also an extremely cheap soup to make.  Except for the garlic (which can be bought cheaper at the stores like Sam's and Cosco's), the rest of the ingredients are items we have in our pantries at all times.



2 LBS Potatoes, peeled and quartered or eighth'd (if large). any variety will do. 
(Original recipe called for 1 1/2 lbs.)

4 Carrots (I use large carrots), washed not peeled, cut into 2 inch lengths. Ends trimmed off.
(Original recipe called for 2) 

1 cup garlic cloves (approximately 3 heads). Peel by smashing with a knife. 
Leave the cloves whole do not mince or chop. (Original recipe called for 3/4 cup)

2 TBLS "fat", Oil (do not use olive oil), or butter, 
I have never used bacon drippings but I bet it would be great.

2 quarts "Liquid", water, chicken stock, beef stock, vegetable stock


Soup pot with lid (at least 4 quarts)

Wide blade butcher knife for smashing garlic

Paring knfe for cutting the ends off the garlic and carrots,
and cutting potatoes and carrots in chunks

Vegetable peeler for peeling potatoes

Blender, processer, or sieve(foley mill), an immersion blender

Holey ladle

1.  The first thing you do is work on the garlic.  Peel it and get it ready.  Melt your butter in a soup pot (no smaller than 4 quarts).  Saute' the garlic till golden, do not make it dark you will ruin the flavor of the soup.  BTW DO NOT ADD ANY SALT .

2.  When the garlic is golden pour in the two quarts of liquid.  Each different stock changes the flavor of the finished product but all are good, even plain water.

3.  While the liquid and garlic are coming to a boil prepare your vegetables adding them to the pot of liquid.  Bring all to a boil and turn down to a simmer.  Cover and slow simmer for one hour. 

4.  At this point you can wait another hour and let it cool on the back of the stove (when it cools down it is easier to process). 

5.  Use what ever means you have for puree'ing the pot of soup.  When you have the entire pot pureed if you want return the contents to the pot and reheat to serving temperature adding salt to taste.  The original called for adding a cup of cream at this point.  To me it is an unnesessary step and doesn't add to the flavor of the soup. 

At this point I divide mine into containers the size we use.  I do not salt till serving.  This soup served with herb bread 

and a salad is the perfect lunch.  Serve it in a mug and it is the perfect snack in the afternoon.  When it is made with chicken broth you get the doupble whammy of the garlic and the chicken soup to keep away the cold and flu.  With the addition of the extra carrots you are getting extra vitamin "A". 

This soup looks and feels like cream soups.  And is much easier to make.


(It wakes up taste buds.  I am salivating just thinking about the smell. 
I made this at my mother's one night when I couldn't sleep. 
The next morning she said the smell kept her awake all night, making her hungry.)

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