Garlic Chowder
Source of Recipe
kitchengardener on Family Fare
List of Ingredients
1/4 cup olive oil
4 ounces bacon, diced (optional)
2 medium onions, diced
1/2 bunch celery, diced
2 fresh leeks, cleaned and chopped
4 heads roasted garlic (see recipe)
2 tablespoons chopped fresh thyme
3 medium potatoes, peeled and diced
6 cups chicken stock
Salt and white pepper to taste
1 cup whipping cream (optional)
1/2 cup chopped fresh parsley
Recipe
In large pot, heat olive oil. Add bacon, if using, saute briefly, and then
add onions, celery and leeks. Saute until onions are translucent.
Remove roasted garlic cloves from head by squeezing the roasted head. Add the
soft cloves, which will slip out of their skins, to pot.
Add thyme, potatoes and chicken stock. Bring to simmer and cook until
potatoes are tender, about 30 minutes. Season with salt and pepper. Add cream
and parsley. Remove from heat and serve. Makes 6 to 8 servings.
Roasted garlic
6 large heads garlic
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Remove outer skin of garlic heads and cut tops 1/4 inch so that cloves are
exposed. Place cut side up in small oven-proof casserole, drizzle with oil,
season with salt and pepper, and cover with aluminum foil.
Bake at 325 degrees for 1 1/2 hours, then remove. Cloves should be soft and
spreadable. Serve with toasted crusty bread and Brie cheese or use as
ingredient in other recipes. Makes 6 servings.
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