This one is from my nephew, the one and only, Brian Vayda
1 head whole garlic
1 small onion, sliced
1 small leek, white part only, sliced
1 potato, peeled & sliced
olive oil
1 quart vegetable broth
1-2 cloves elephant garlic
2 Tbsp. half and half
salt
pepper
1/2 red sweet pepper, julienned
Roast garlic at 325˚ for 45 minutes, until tender.
Saute onion and leek until soft but not brown. Add roasted garlic, potato and broth. Cover and simmer 1 hour. Add the half and half just before the soup is done. Puree and strain the soup. Season with salt & pepper to taste.0
For garnish:
Slice the elephant garlic and fry
Sprinkle the soup in bowls with a few pieces of fried garlic and some of the red pepper strips.
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