Elephant Garlic Soup Food

ELEPHANT GARLIC AND YUKON GOLD POTATO SOUP

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.

ROASTED ELEPHANT GARLIC SPREAD

Steps:

• preheat oven to 350.
• seperate garlic into cloves.
• remove papery outer coating from the garlic.
• cut 1 inch from top of each clove.
• place in a 1 quart casserole dish.
• drizzle with oil and sprinkle with salt and pepper.
• cover and bake 1 hour 30 minutes.
• squeeze warm cloves out of skin and smash with a fork.

ELEPHANT SOUP

Steps:

• Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
• Add mirepoix to the meat, cook for 1 - 2 minutes.
• Add beef broth and simmer for 45 minutes.
• Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
• Adjust the seasoning and add the butter and cream.

GRILLED ELEPHANT GARLIC

Steps:

• Slice peeled elephant garlic into 1/4 inch sliced.rub with oil and sprinkle with salt, pepper and sugar.
• Place on a preheated grill for about 3 minutes each side.
• Remove and cover with foil to continue cooking and keep warm.
• Place on fresh crisp bread, garnish any grilled meat or veggies.
• Or if you want eat it straight up!