Printed with permission from Kosher Taste-distributed by Feldheim)
By Amy Stopnicki
Elephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.
2 tablespoons extra-virgin olive oil
1 large onion, diced
12 cups water
3-4 large potatoes, peeled and cut into chunks
8-10 cloves elephant garlic, peeled
1 tablespoon flour
1 cup milk
salt and pepper to taste
green onions, cleaned and checked, chopped (for garnish)
sour cream (for garnish)
In a large stockpot, heat oil over medium-high heat.
Add onion and cook until soft.
Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.
Blend soup with an immersion blender.
Combine flour and milk in a separate bowl and blend until smooth. Add to soup.
Season and continue cooking, partially covered, for 5 minutes before serving.
This soup is great served with chopped green onions or a dollop of sour cream. I like to serve it as a first course for Shavuos.
Recipe: Kosher, soup,dairy or pareve.