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Restorative Roasted Garlic Soup

Restorative Roasted Garlic Soup

Some recipes for garlic soup are so laden with cream that the salubrious effects of the garlic are certainly thwarted. In this recipe for roasted garlic soup, you will find no cream. No dairy at all in fact. Instead, a creative combination of flavors with a Mexican spin that is as perky as it is restorative.

Roasting and simmering mellow the garlic’s sharpness and enhance its underlying sweetness.

This is one delicious way to boost your immune system so you can avoid the flu, or to nourish yourself if you’ve caught it.

INGREDIENTS

3 whole heads of garlic
2 tablespoons vegetable oil, preferably peanut
1 medium onion, sliced thin
8 cups vegetable stock
1 to 2 dried or canned chipotle chiles
1/2 teaspoon salt, or more to taste
1/2 teaspoon cumin seeds, toasted and ground
Juice of 1/2 to 1 lime
Toasted thin flour tortilla strips and sliced avocado, for garnish (optional)

1. Preheat oven to 400 degrees.

2. Coat garlic with a thin film of the oil, reserving the remaining oil. Place garlic in a shallow pan and bake it until very soft, about 45 minutes. When garlic is cool enough to handle, peel all the cloves and reserve them.

3. Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until it’s softened and lightly colored. Transfer the mixture to a blender and add the reserved garlic. Puree, adding a little stock if necessary to blend the mixture.

4. Add remaining oil to the saucepan and warm it over medium-high heat. Pour in the blender mixture, being careful of any splatters, and saute it until it just begins to dry out and color. Add the rest of the stock, the chipotle, salt, and cumin, and reduce the heat to medium. Simmer the soup for 25 to 30 minutes, remove it from the heat, and add the lime juice.

5. Divide the tortilla strips and avocado between the bowls and pour the hot soup over them. Serve immediately.

Serves 6 to 8.

Read more: Food, All recipes, Soups & Salads

Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995). Copyright (c) 1995 by Cheryl Alters Jamison and Bill Jamison
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Border Cookbook

Authentic home cooking of the American Southwest and Northern Mexico.buy now

21 comments

+ add your own
7:21AM PDT on May 5, 2013

Thank you for sharing.

6:18AM PDT on Apr 23, 2013

Nice one..

11:33PM PDT on Apr 21, 2013

ty

6:41PM PDT on Apr 19, 2013

yum

12:42PM PDT on Apr 19, 2013

Yummy!!! Thanks for the recipe!!

8:43AM PDT on Apr 19, 2013

What are chipotle chiles?

8:40AM PDT on Apr 19, 2013

sounds good

7:45AM PDT on Apr 19, 2013

Great idea for a soup.

4:54AM PDT on Apr 19, 2013

Thanks.

1:33AM PDT on Apr 19, 2013

Thank you.

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