Yield: 1 Servings
|2 ounces||Olive oil|
|4 ounces||Bacon, diced (optional)|
|2 mediums||Onions, diced|
|½||Head celery, diced|
|1 bunch||Fresh leeks, cleaned and chopped|
|5||Heads roasted garlic|
|2 tablespoons||Fresh thyme|
|3 mediums||Potatoes, peeled and diced|
|6 cups||Chicken stock|
|Salt and white pepper to taste|
|1 cup||Heavy cream (optional)|
|½ cup||Chopped fresh parsley|
Here are two garlic soup recipes from The Stinking Cookbook In a large pot, heat olive oil. Saute the bacon and add the onions, celery, and leeks. Remove the roasted garlic cloves from the head by squeezing the roasted head. Add cloves to the pot. Add thyme, potaotes, and chicken stick. Bring to a simmer and cook until potatoes are tender (about 30 minutes). Season with salt and pepper. Add cream and parsley. Remove from heat and serve.
Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: janetm@...