Garlic is well known to enhance the immune system, a favored home remedy to reach for at the first sign of a cold or flu. Raw Garlic contains the strongest antibiotic properties; heat from cooking destroys some of its therapeutic effects. This recipe retains Garlic's robust flavor and antiviral properties and it won't give you bad breath. It is a savory variation of the traditional onion soup and is easy to prepare.
Makes 6 servings
6 cups Vegetable Stock
2 medium-sized Potatoes, peeled and cut into chunks
¾ teaspoon Salt
1 teaspoon dried Thyme
2 cups chopped Onions
2 tablespoons Olive Oil
8-10 cloves Garlic, peeled and minced
2-3 tablespoons minced fresh Parsley
Bring 6 cups of Vegetable Stock to a boil in a medium saucepan and add Potatoes, Salt and Thyme. Simmer for 20-30 minutes until Potatoes are tender. In a separate saucepan, sauté the Onions in Olive Oil until translucent. Add the Onions and the Garlic to the Vegetable Stock and simmer for five minutes. Ladle half of the mixture into a blender or food processor, puree until smooth, return to the pan, and stir. Serve garnished with minced Parsley.