Garlic has been used for medicinal purposes for centuries. In fact, there’s a story from France about four thieves who robbed the graves of plague victims. But they didn’t seem to get the disease. It was later discovered that every day they ate garlic soaked in vinegar. This concoction became known as “Four Thieves Vinegar.”
To really see the health benefits of garlic it should either be eaten raw or in a dried, powdered form, the latter is less likely to give you the dreaded garlic breath.
This creamy garlic and potato soup may not be the health tonic that “Four Thieves Vinegar” is, but it is certainly a savory meal for a cold winter’s day.
- Category: Soup
- 40 cloves of garlic, peeled
- 1 stick of celery, chopped
- 1/2 white onion, chopped
- 1 medium leek, chopped
- 3 medium Russet potatoes, peeled and cubed
- fresh thyme
- 2 pints vegetable stock
- 1 tablespoon olive oil
- In a medium stockpot saute garlic cloves in olive oil until golden. Next add celery, onion and leek and continue to cook until onions are clear, which is about 5 minutes.
- Add potatoes, thyme and vegetable stock to the pot. Bring the soup to a boil and simmer for about 25 minutes or until potatoes are tender.
- Transfer half the soup to a blender or food processor and blend until smooth. Pour blended soup into a bowl and repeat process with the other half of the soup.
- Return soup to stockpot and heat through. Serve hot with a garnish of fresh parsley.