Ingredients:
o 4 heads garlic
o 4 Tbsp EVOO
o Sea Salt
o 1 cup diced yellow onion (1 medium)
o 2 tsp minced garlic
o 1 cup finely diced Yukon gold potato
o 1 tsp fresh thyme or ¼ tsp dried
o 3 ½ cup vegetable broth (or water) (see homemade mineral broth recipe)
o Chive oil for garnish
Method of preparation
1. Pre heat oven to 400 degrees F
2. Cut the tops of the garlic and discard. Drizzle each head of garlic with olive oil and salt. Wrap the garlic in parchment paper and then wrap in aluminum foil. Bake for 45-50 minutes; the aroma will tell you when is done. The flesh should be soft and golden brown. Remove from the oven and cool.
3. Heat the remaining EVOO in a skillet over medium heat; add the onion and a pinch of salt and sauté until translucent (4-5 minutes). Add the minced garlic, potatoes, thyme, and ¼ tsp of sea salt and sauté for 5 minutes. Pour in ¾ cup of broth to deglaze the pan, stirring to loosen any bits stuck to the pan. Simmer until potatoes are tender and liquid has mostly evaporated. Remove from the heat.
4. When the garlic is cool enough to handle squeeze the flesh into a bowl and mesh with the back of a spoon to form a paste
5. Pour the remaining of 2 ½ cups of broth into the blender add the roasted garlic and the onion mixture and blend until smooth. Transfer to a soup pot over low heat and stir in ¼ tsp sea salt. Cook just until heated through. Do a FASS check you might need to add a splash of lemon juice, a pinch of salt? Serve garnished with Chives oil. Bon Appétit!
Chive oil
o ¼ cup EVOO
o ¼ cup fresh chives
o Pinch of salt and pepper
Place all ingredients in the blender and blend until smooth.
Notes:
Garlic has a long list of health benefits: antimicrobial, anti-inflammatory, antibacterial and much more. The roasting process transforms the pungent taste into a creamy caramelized sweet-delight.
Chives are members of the genus Allium making them cousins to onion, garlic, shallots. The sulfur in chives is believed to help the liver detoxify the body and it adds a great fresh green color and a sweet onion taste to the soup.
Adapted from R. Katz: The Longevity Kitchen
Recipe was provided by MUIH