Recipe: Garlic Soup

 Garlic Soup

NOTE: I cook from the heart so these are estimated measurements. Feel free to add more or less and make it your own!

Ingredients

2 Whole Garlic Bulbs 
1  Large Potato
1 Medium Onion
1/2 to 3/4 cup Dry White Wine
4 Cups Unsalted Chicken Broth
3 to 4 Sprigs of Thyme
1 Bay Leaf
1/2 tsp Dried Marjoram
Salt
Pepper
Butter/Olive Oil
Garlic Chives (optional)
Parsley (Optional)
Croutons (Optional)
Emmentaler/Gruyer/Sharp Cheddar Cheese (Optional)

Directions

1) Peel and thinly slice the garlic so you have short disk-like pieces. Set aside and let rest for 10 to 15 minutes (Allowing the sliced garlic to rest activates the antioxidant and antibiotic, allicin, which will remain in the garlic throughout the cooking process).

2) While your garlic is resting, dice your onion and peel and cut your potato into small pieces.

3) In a medium to large pot, add in a knob or two of butter or enough oil to coat the bottom of the pan and heat over medium heat. 

4) Once the butter is melted or your oil is heated, add in your diced potatoes, onions, garlic, salt and pepper to taste, and your marjoram. Saute until onions start to become translucent. 

5) Add on your wine to deglaze the pot and stir. After a minute, add in your chicken broth, salt and pepper to taste, thyme and bay leaf, and reduce the heat to a gentle simmer. 

6) Simmer the soup until the potatoes are fork tender.

7) Serve topped with garlic chives, parsley, grated fresh garlic, and/or fresh cracked pepper. (I like to grate a clove of the fermented California garlic from Olive My Pickle over my bowl but if you are using a regular clove of fresh garlic, make sure you let it sit for at least 10 minutes before you add it to your soup!).

You can also top this soup like a French Onion by adding croutons and cheese and placing it under the broiler until the cheese is nice and melted and begins to slightly brown.

Enjoy and Feel Better Soon!!!!

Love, 
Alexis