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Creamy Garlic Soup

Source of Recipe

John McDougall, MD and Mary McDougall


List of Ingredients

2 heads (not cloves) garlic
2 medium onions -- chopped
4 medium potato -- peeled and chopped
5 cups water -- or veg broth
2 tablespoons soy sauce, low sodium
1 dash ground pepper -- optional



Recipe

Preheat the oven to 350¼F. Remove the loose papery skin from the garlic. Slice a thin strip off the top of the head and discard. Place the garlic in a dry baking dish and bake for 1 hour. Remove from the oven and set aside.

Place the onion in a large pot with a small amount of water. Cook, stirring, over medium heat until the onion softens slightly, about 3 minutes. Add the potatoes, water or broth, and soy sauce. Bring to a boil, cover, and simmer over low heat for 5 minutes.

Pressed the cooled garlic cloves out of the skins and discard all the skins. Add the garlic to the soup pot. Continue to cook for 25 minutes, until the potatoes are tender. Puree the soup in batches in a blender. Return to the pan and heat through. Season with pepper, if desired.