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Garlic Chowder
From Cookipedia
This is based on a recipe from The Stinking Cookbook, by Jerry dal Bozzo (Celestial Arts), Berkeley, California, 1994 (ISBN 0890877300).
It is a substantial soup with a delicate flavour.
Ingredients
- 60 ml olive oil, plus extra for the garlic
- 2 medium onions, finely diced
- ½ head of celery, finely diced
- 2 medium leeks, thinly sliced
- A large pinch of sugar
- 5 bulbs garlic, whole
- 1 tablespoon dried oregano
- 3 medium potatoes, peeled and cut into small rectangles
- 1.5 litres stock made with 6 teaspoons marigold swiss bouillon powder
- 240 ml single cream or yoghurt
- Chopped parsley to garnish
Mise en place
- Pre-heat the oven to 160° C (325° F - gas 3).
- Keeping the bulbs of garlic whole, slice off the tops so that the interior of the individual cloves are exposed.
- Place them in tin foil on a baking tray and pour a little olive oil over each bulb.
- Wrap the foil loosely around them. Bake for an hour to an hour-and-a-half until the cloves are soft and golden. # * Squeeze the cloves out of their skin and reserve.
Method
- Using a large saucepan, heat the olive oil until very hot.
- Remove pan from the heat and add the onions and celery. Stir quickly and reduce the heat.
- Once the oil has cooled a little, add the leeks and a large pinch of sugar and return pan to the heat.
- Allow the mixture to caramelise very slightly, but do not let it burn.
- Add the squeezed garlic, oregano, potatoes and stock.
- Simmer until the potatoes are cooked.
- Add the cream, and warm through, but do not allow to boil.
- Serve and garnish with the chopped parsley.
Variations
Try adding other herbs instead of oregano. Chicken stock can also be used. It is also nice with some grated cheese on the top.
Chef's notes
Don't be alarmed by the amount of garlic - you will hardly taste it! This is because it has been simmered.
