I got the below recipe, which I’ve now modified a bit, from a great friend in an email. She knows me well…that email made my day!
I’ve made some modifications for this post.
● 24 cloves of garlic–roast tossed in olive oil, salt, pepper for 45 minutes or until soft all the way through
● 18 peeled raw garlic cloves
● 2 1/2 cups sliced onions
● 3 1/2 cups broth (vegetable or meat based…water will also do fine if you don’t have broth on hand)
● 2 Tbls. butter or ghee (or coconut oil)
● One can of coconut milk (full fat is best) or 1/2 cup whipping cream, or 1 cup of milk (I no longer eat dairy–other than ghee, which has all milk solids removed, but if you do, these would work well) –I actually make my own home-made coconut milk with dried organic coconut. Here are some easy directions I just googled)
● 1 lemon
After the garlic is done roasting, cool a little and then pop the cloves out of their skins saute the onions, raw garlic and roasted in melted butter, ghee or coconut oil until translucent add the broth, bring to a boil and then simmer on low until the raw garlic is tender (about 15 or 20 minutes)
In small batches blend mixture in blender until smooth transfer back to the stove and add the coconut milk or milk, or cream. Or use an immersion blender, my favorite kitchen tool.
Serves four–Squeeze a lemon wedge into the soup.
**Note: You can do a lot with this soup–I’ve added collards, turnips or whatever greens I have on hand to the simmering mixture and blend it in….makes a really great tasting nutritious way to get a lot of greens in.
So that was the email, above. I’ll make more notes below about how I changed the recipe.
I actually went with 30 cloves roasted and 20 raw. Made for the magical number 50. Fifty garlic cloves!! It sounds so decadent and it WAS! Rich and delicious.
Then I added about 5 cups of homemade bone stock, you can of course simply use any stock and vegetable stock makes it vegetarian. I make my own bone stock with collected bones from our kitchen plus a few soup bones bought at our local farm where we get all our meat. It’s delicious, rich and full of protein.
And then I used coconut milk as I no longer use dairy for the most part. It would be quite delicious with heavy cream if you do dairy. I find coconut milk incredibly versatile, however, and it really doesn’t taste super coconutty in dishes of this sort.
I also used 2 whole onions and they were red onions, I imagine the soup would come out a lighter color with white or yellow onions. I didn’t measure but I assume it was a bit more than 2 1/2 cups that were called for.
I also added a nice amount of fresh ground black pepper and salt.
Lastly I chopped up mustard greens, steamed them ahead of time and then mixed them into the soup at the end. It was a delightful soup I intend to make again and again with variations on the theme!