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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a thick delicious garlic-based chowder. I had a similar soup at a nearby all things garlic type restaurant. I made for St. Patrick's Day this year. It is *very* rich and creamy. Ingredients:
2 ounces olive oil |
2 medium onions, diced |
1/2 head celery, diced |
1 bunch fresh leek, cleaned and chopped |
5 roasted garlic cloves |
2 tablespoons fresh thyme |
3 medium potatoes, peeled and diced |
6 cups chicken stock |
salt |
white pepper |
1 quart heavy cream |
1/2 cup chopped fresh parsley |
Directions:
1. Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Baked Garlic. It's very easy.).
2. In a large pot, heat the olive oil. Sauté the onions, then add celery and leeks.
3. Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock.
4. Bring to a simmer and cook until potatoes are tender (about 30 min.).
5. Season with salt and pepper.
6. Add cream and parsley, cook till combined. Remove from heat and stir.
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