Hi everyone. I haven't posted since the list has been back up, but here's
a nice easy garlic soup recipe I'd like to share. Blanching the garlic
increases digestibility and reduces the intensity of raw garlic.
2 cups whole peeled garlic cloves
1 large baking potato, peeled and half-inch diced
2 cups vegetable stock
salt and white pepper to taste
OPTIONAL: 1/2 cup evaporated skim milk or soy milk
Place garlic in a medium saucepan and cover with water. Bring to a boil,
reduce heat and simmer for 5 minutes. Drain and return garlic to pan.
Add diced potato and stock to garlic and season with salt and pepper. Bring
to a boil, reduce heat and simmer for about 20 minutes. Stir in evaporated
skim milk or soy milk if desired. Transfer to blender or food processor and
puree (not too long or potato may get gummy). Return to saucepan and reheat
over low flame.