My first line of defense against illness is food. And when I can make that food taste amazing, even better. Anabella has been sick this week, so I’m ramping up our nourishing meals. I’m partial to garlic for both its flavor and its health benefits. Garlic has great anti-viral, antibiotic properties. Chicken stock is healing and nourishing as well, and quite frugal. So, garlic soup was born!
This soup only costs about $5.50, which equals out to less than a dollar a serving.
2 medium onions
16 cloves of garlic, peeled and mashed
2 stalks of celery, chopped (I’ve been OK omitting this, or subbing for carrots without much change in the final product)
4 T butter
6 cups of chicken stock (or combo with water)
3 medium potatoes, washed and cut up
crushed peppercorns or pepper
sea salt or fish sauce
I decided to roast both heads of garlic first, which gave it a nice flavor. (Cut off top, drizzle with oil, wrap in tinfoil, and leave in toaster oven at 350 for at least 15 min.) You can skip this step though!
Chop the celery and onions, and saute them in the butter. If you don’t roast the garlic, you should throw it in at this time too. Otherwise, add garlic after soup boils.
When vegetables are soft, add chicken stock and potatoes, and bring to a boil and skim.
Simmer the soup, covered, until the potatoes are soft.
Now comes the fun part – puree soup with a hand held blender, or throw in your blender or food processor. You can always add water if it is too thick.
Season to taste and add a dollop of creme fraiche, sour cream, or plain yogurt!