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Subject: Rec: Garlic lover's potato soup for a crowd
Newsgroups: rec.food.cooking

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From: kalanamak 
Date: Sun, 19 Jun 2005 07:26:42 -0700
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I had about 3 cups of peeled garlic cloves to dispose of, and adapted a 
recipe from Vegetarian Cooking for Everyone to use all of them up. This 
soup has a delicious (if you like garlic) garlic afterbite, and I'd eat 
it with a big vinagrette salad and some toasted french bread, or, if a 
first course, followed by something spiced or strong tasting like roast 
beef or ratatioulle.

Bake 3 cups garlic cloves just covered with olive oil at 250F until 
golden (don't over cook)
Mince 3 huge onions so you have about 6+ cups and saute them on low in 
the oil drained from above garlic
Peel and slice thinly 10 lbs potatos, add to onions when the are 
traslucent, cover with boiling water and simmer until mushy with 10 bay 
leaves.
FISH OUT BAY leaves
add garlic cloves, puree with a Braun stick or preferred method, thin 
with milk, cream or almond milk, salt and white pepper generously, warm 
through, and garnish with chives and lots of chopped Italian pars.

This soup will "warm" you after it is in the gullet. It has a mild 
taste, but you "feel" garlicky afterwards.
blacksalt

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From: Damsel 
Date: Sun, 19 Jun 2005 11:29:27 -0500
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kalanamak said:
>Bake 3 cups garlic cloves just covered with olive oil at 250F until 
>golden (don't over cook)
>Mince 3 huge onions so you have about 6+ cups and saute them on low in 

Wow!  So much flavor!  I think I'll have to cut this into thirds and give
it a try.  Thanks!

Carol

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From: Wayne Boatwright 
Date: 19 Jun 2005 18:36:13 +0200
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Damsel wrote:
> Wow!  So much flavor!  I think I'll have to cut this into thirds and give
> it a try.  Thanks!

Are you going to cut that into thirds before or after you make it?  :-)

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From: Damsel 
Date: Sun, 19 Jun 2005 11:36:06 -0500
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Wayne Boatwright said:
>Are you going to cut that into thirds before or after you make it?  :-)

Bleep you, Wayne!  ROFLMAO!  Better be before.  Potatoes bloat me something
fierce.  :)

Carol

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From: Wayne Boatwright 
Date: 19 Jun 2005 18:42:20 +0200
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Damsel wrote:
> Bleep you, Wayne!  ROFLMAO!  Better be before.  Potatoes bloat me
> something fierce.  :)

Aw, shucks!  I was hoping you'd send me one of the thirds and save me the
trouble of making it! 

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From: Damsel 
Date: Sun, 19 Jun 2005 11:46:59 -0500
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Wayne Boatwright said:
>Aw, shucks!  I was hoping you'd send me one of the thirds and save me the
>trouble of making it! 

Oh, you're right!  What was I thinking?  Mashed potatoes travel very well.
Especially en route to Arizona in June.  The taters are on their way!

Carol
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From: Wayne Boatwright 
Date: 19 Jun 2005 19:26:10 +0200
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Damsel wrote:
> Oh, you're right!  What was I thinking?  Mashed potatoes travel very well. 
> Especially en route to Arizona in June.  The taters are on their way! 

I'll be forever grateful!  Arizona in June?  I won't even have to reheat!

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From: Ophelia 
Date: Sun, 19 Jun 2005 17:01:43 GMT
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Wayne Boatwright wrote:
> Aw, shucks!  I was hoping you'd send me one of the thirds and save me the
> trouble of making it!

You could send the other third to me:))

O being helpful 

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From: Damsel 
Date: Sun, 19 Jun 2005 12:07:49 -0500
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Ophelia said:
>You could send the other third to me:))

They'll be scrumptious by the time they reach Scotland.  I know you'll love
them!

Carol, who is anxious to try this recipe

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From: Ophelia 
Date: Sun, 19 Jun 2005 17:21:43 GMT
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Damsel wrote:
> They'll be scrumptious by the time they reach Scotland.  I know you'll love
> them!

O awaits it impatiently:)) 

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From: Wayne Boatwright 
Date: 19 Jun 2005 18:32:46 +0200
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kalanamak wrote:
> Peel and slice thinly 10 lbs potatos, add to onions when the are 
> traslucent, cover with boiling water and simmer until mushy with 10 bay 
> leaves.

This really sounds delicious, as I love garlic, but which army are you 
feeding? :-)

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From: kalanamak 
Date: Mon, 20 Jun 2005 18:46:15 -0700
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Wayne Boatwright wrote:
> This really sounds delicious, as I love garlic, but which army are you 
> feeding? :-)

A husband who takes in about 5000 calories a day, and a family of 
friends. We have discovered that even if it tastes mild, it does feel 
like garlic and the babies are loving it, even little Annika, who is 15 
months. They didn't thin it but warmed it and put it over tortalini.
You see, I do almost all my cooking over the weekend so as to better 
spend my weeknights cleaning up after a toddler or putting my efforts 
into reading stories (if you have a 2 year old get The Napping House) or 
working on potty skills.
blacksalt

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From: Wayne Boatwright 
Date: 21 Jun 2005 05:57:03 +0200
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kalanamak wrote:
> A husband who takes in about 5000 calories a day, and a family of 
> friends. We have discovered that even if it tastes mild, it does feel 
> like garlic and the babies are loving it, even little Annika, who is 15 
> months. They didn't thin it but warmed it and put it over tortalini.
> You see, I do almost all my cooking over the weekend so as to better 
> spend my weeknights cleaning up after a toddler or putting my efforts 
> into reading stories (if you have a 2 year old get The Napping House) or 
> working on potty skills.
> blacksalt

You clearly have your hands full!  I'm going to make this soup, but I'll 
probably only make a third or fourth as much.  It really does sound 
delicious, and we love garlic!

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From: Tara 
Date: Sun, 19 Jun 2005 17:51:09 GMT
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Your soup sounds delicious.  It would be just the thing on a cold and
rainy day.  You'll certainly keep the mosquitoes and vampires away!

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From: Joseph Littleshoes 
Date: Sun, 19 Jun 2005 18:07:25 GMT
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kalanamak wrote:
> I had about 3 cups of peeled garlic cloves to dispose of,

Stuff a chicken with them and then roast it and afterward scoop out the
baked garlic and use it for any thing you want, garlic ice cream with an
avocado sauce is always a hit around here when i can be prevailed upon
to produce it.

Im still working on a blue cheese sorbet with a chocolate sauce.  Garlic
has got to go in there some where. He wrote, munching on his peanut
butter, banana, mayo and potato chip sandwich.

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From: kalanamak 
Date: Mon, 20 Jun 2005 18:43:18 -0700
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Joseph Littleshoes wrote:
> Stuff a chicken with them and then roast it

One of my signature dishes is so simple it's sinful: stuff a chicken 
with lemon you rolled whole under your hand and stabbed with a fork a 
few times, surround the chicken with dozens of cloves of unpeeled 
garlic, rub with "better than bullion" and roast covered.
blacksalt


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