5 Ingredients or So ~ 44 Clove Garlic Soup

Oh, how much do I love garlic! And the best part is that I’m immune to the smell so even after consuming so much, I don’t smell my garlic breath or the fumes as I perspire. This time of year, when colds and flus are abundant, I eat extra garlic to protect my health. Maybe by just eating so much of it, that alone may be keeping people at a distance. Be thankful, I won’t be in yoga class for a few more days after I’ve sipped my soup.

I roasted in olive oil about 2/3 of the cloves, peeled and whole, and the remaining third, I sliced up and set aside. In a pan, I sauteed the following:

- 2 to 3 chopped shallots in olive oil (onions could be substituted)

- all of the sliced garlic cloves

- 1/2 stick of butter

- rest of the roasted cloves

- some whole wheat flour to make thick rue

- a healthy pour of white wine

- seasoning: salt/pepper/turmeric/cumin/bouillon cube

- a few handfuls of chopped white potatoes

-water (or broth)

I took slowly added water to rue until the soup pot was full. Then simmered the garlic goodness for twenty minutes after it reached it’s final boil. Pureed until smooth, and to finish, a splash of milk. Served along side a hearty piece of bread, my spontaneous version made a delicious dinner…and even a better lunch! ~ Petra