ELEPHANT GARLIC SOUP

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.