Best Elephant Garlic Soup Recipes

Elephant Garlic and Yukon Gold Potato Soup image

Provided by Dancer

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb yukon gold potato, peeled and cut into half inch pieces
1 head elephant garlic
1 tablespoon olive oil
4 cups chicken stock
1/4 cup thinly sliced scallion
salt & pepper

Steps:

In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
Add the chicken stock and salt and pepper to taste.
Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
Remove the soup and puree in a food processor or blender until smooth.
Transfer back into the sauce pot and stir in the scallions and serve.

Nutrition Facts : Calories 228.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 7.2, Sodium 350.1, Carbohydrate 34.3, Fiber 2.4, Sugar 5, Protein 8.8

ELEPHANT GARLIC SOUP image

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

2 cloves elephant garlic, peeled
1 C chopped button mushrooms
1/4 C peeled and chopped parsnips
1/2 C chopped leeks, white part only
1 1/2 t evoo
1/3 C white wine
3 C chicken stock
1 1/2 T heavy cream
1 t salt
1/2 t black pepper
-2 T thinly sliced scallions

Steps:

1. Preheat oven to 350. Place elephant garlic on a S baking pan and cover w/ aluminum foil. Roast for 15 minutes or until soft. 2. In a L saucepan, saute mushrooms, parsnips, and leeks in evoo over M heat until translucent. Add wine and cook until almost dry. 3. Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender about 15 minutes. Add garlic, transfer to blender container and puree. Stir in heavy cream, salt, and pepper. Stir in scallions.