Garlic Soup
During flue season, garlic go-to wonder vegetable. They are known to have antibiotic properties, and are packed with antioxidants. This recipe is adapted from the 44-clove garlic soup recipe. I have eliminated the cream, as it is recommended to avoid dairy, if the flue is causing any congestion. This soup is so delicious, and the perfect comfort food during flue season.
Ingredients
2 bulbs of garlic, whole
Olive oil
2 onions, diced
3 Sprigs of thyme
1 bulb of garlic, peeled
2 tbsp butter
1 L chicken or vegetable stock
Salt and pepper to taste
Olive oil
2 onions, diced
3 Sprigs of thyme
1 bulb of garlic, peeled
2 tbsp butter
1 L chicken or vegetable stock
Salt and pepper to taste
Crusty Garlic and Herb Breads to serve
Method
1) Preheat oven to 175 degrees Celsius
2) Chop the top off two garlic bulbs so garlic cloves are exposed.
3) Place in baking tray, drizzle with olive oil. Cover with foil. Bake in oven for 45 minute.
4) Remove and slightly cool. Squeeze garlic cloves from bulb.
5) Fry off onion, and thyme in butter and excess olive oil from baked garlics.
6) Add roasted garlics and whole garlic cloves, fry off for 5 minutes.
7) Add stock and simmer until whole cloves are tender, for about 20 minutes.
8) Let cool slightly, then using a stick blender, blend into a soup.
2) Chop the top off two garlic bulbs so garlic cloves are exposed.
3) Place in baking tray, drizzle with olive oil. Cover with foil. Bake in oven for 45 minute.
4) Remove and slightly cool. Squeeze garlic cloves from bulb.
5) Fry off onion, and thyme in butter and excess olive oil from baked garlics.
6) Add roasted garlics and whole garlic cloves, fry off for 5 minutes.
7) Add stock and simmer until whole cloves are tender, for about 20 minutes.
8) Let cool slightly, then using a stick blender, blend into a soup.
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