Soups: Rec: Garlic lover's potato soup for a crowd
Subject: Rec: Garlic lover's potato soup for a crowd
Newsgroups: rec.food.cooking
From: kalanamak (kalanamak at qwest.net)
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
From: Damsel (damsel at mailblocks.com)
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
From: Wayne Boatwright (waynesgang at waynes.gang)
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? :-)
From: Damsel (damsel at mailblocks.com)
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
From: Wayne Boatwright (waynesgang at waynes.gang)
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!
From: Damsel (damsel at mailblocks.com)
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
From: Wayne Boatwright (waynesgang at waynes.gang)
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!
From: Ophelia (ophelia at nospam.co.uk)
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
From: Damsel (damsel at mailblocks.com)
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
From: Ophelia (ophelia at nospam.co.uk)
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:))
From: Wayne Boatwright (waynesgang at waynes.gang)
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? :-)
From: kalanamak (kalanamak at qwest.net)
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
From: Wayne Boatwright (waynesgang at waynes.gang)
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!
From: Tara (jarvis57 at ix.netcom.com)
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!
From: Joseph Littleshoes (jpstifel at pacbell.net)
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.
From: kalanamak (kalanamak at qwest.net)
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