Potato: Whole Bulb Potato Soup for Two
Source of Recipe
gourmetgarlicgardens.com
List of Ingredients
2 medium to large potatoes, peeled and diced into half-inch cubes.
1 carrot, cut into eighth-inch thick slices.
1 celery stalk (inner ones are milder-outer ones stronger) cut into eighth-inch slices.
1 bulb of garlic cloves, peeled.
1 cup of water.
1 and one-half cups of milk.
1 pat of butter.
1 sprig of parsley, chopped.
salt and pepper to taste.Recipe
Place potatoes, carrots, celery, garlic cloves and water into a medium size saucepan, cover and heat to boil and boil for ten minutes. Add milk, butter, parsley, salt and pepper, then cover and bring back to boil, then reduce heat and simmer until the potatoes reach the state of tenderness you prefer. By that time the garlic will be completely cooked and will add a mild and creamy, even subtle garlic flavor. Serve with crackers or crusty bread.
Be bold, experiment - try slicing the cloves and seeing what difference it makes to the taste, then try crushing one or more cloves. Try putting in the garlic later and cooking it less to see the changes in the taste that cooking time makes. In the springtime, try this recipe with a bunch of fresh green garlics (they're kinda like green onions, but with a difference) or garlic scapes (the delicately flavored stalks that are cut in the late spring/early summer) instead of a bulb. For a special treat, try ladling the soup into thick bowls with handles and place two long slices of Swiss cheese criss-cross over the soup and heat in a moderate oven until the cheese is melted. Remove and let cool before serving as soup and bowl both will be extremely hot.
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