Garlic Chowder: Difference between revisions
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|description=This is based on a recipe from The Stinking Cookbook, by Jerry dal Bozzo (Celestial Arts), Berkeley, California, 1994 | |description=This is based on a recipe from The Stinking Cookbook, by Jerry dal Bozzo (Celestial Arts), Berkeley, California, 1994 | ||
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<!-- /seo --> | <!-- /seo -->This is based on a recipe from ''The Stinking Cookbook'', by Jerry [[Dal|dal]] Bozzo (Celestial Arts), Berkeley, California, 1994 (ISBN 0890877300). | ||
It is a substantial [[Soup|soup]] with a delicate flavour. | |||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 2 hours 20 minutes | |CookTime = 2 hours 20 minutes | ||
|Image = [[Image:Garlic Chowder.jpg|alt=Electus]] | |Image = [[Image:Garlic Chowder.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Now that's garlicy!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">But I wouldn't expect any less from You Julia!</span> | |||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients |
Latest revision as of 16:20, 19 January 2022
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.
Garlic Chowder | |
---|---|
Servings: | Serves 6 |
Calories per serving: | 330 |
Ready in: | 2 hours 40 minutes |
Prep. time: | 20 minutes |
Cook time: | 2 hours 20 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th January 2013 |
Best recipe reviewNow that's garlicy! 5/5 But I wouldn't expect any less from You Julia! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- ½ teaspoon 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 yogurt
- Chopped parsley to garnish
Mise en place
- Preheat 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.
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