Quadruple Garlic Soup
Yes’m you read that correctly. quadruple garlic soup.
Now, the ingredients might not be available for you all year round, so this is a seasonal dish, at least here it is. Here are the ingredients:
4-6 cups of chicken stock (or veggie if you are vegan)
1 bulb roasted garlic (cut top off, drizzle in evoo, wrap in foil, bake @350 for 1hr)
1 bulb of regular raw garlic (I use elephant garlic, the big cloves) roughly chopped
2 green garlic (remove top, remove bottom, peel outer layer. Chop roughly, chop some of the green bit too but not all, about halfway up)
2 cups of garlic scapes, chopped.
1/2 a large white onion, chopped.
6 pieces of bacon, chopped.
5 small-med new potatoes, peeled and cubed
Milk, dairy, soy, almond, whatever.
While your garlic is roasting, put your bacon in a medium sized sauce pan. Fry up until crispy. Remove from pan and drain:
Remove finished roasted garlic from the oven, it’ll look like this and smell perfect
Now, in the hot bacon fat, dump your chopped onion and cook until caramalized. Then add your regular garlic for a few Minutes until fragrant.
Put potatoes, and green garlic in the pot and add stock. Simmer until the potatoes are fork tender.
Blend using a stick blender (or a regular one if you don’t have a stick one and are feeling bold, return to pot after this step) while adding the roasted garlic and milk.
Add the finely chopped garlic scapes and bacon into the soup.
Simmer for another 5-10 minutes until flavours are married.
Voila, a soup that will cure what ails ya and keep all those pesky vampires away.