Elephant Garlic Soup Food

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.

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.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

ELEPHANT GARLIC SOUP

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.

ELEPHANT GARLIC HERBED CROUTONS

Steps:

• Melt the butter and oil in an oven-proof skillet and sauté the chopped garlic for 30 seconds.
• Add bread cubes and herbs tossing to combine.
• Place on a cookie sheet pan in a single layer. Sprinkle with cheese if using.
• Bake in a 350°F oven until golden and crisp, about 10 minutes.

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.