blades
Über Member
An entry for a recipe challenge about garlic should have a lot of garlic. This blades original recipe covers that belief. It can be a one pot meal or a side dish to accompany virtually any entree.
Ingredients
4 large heads garlic, roasted
1 large onion
2 cups ham cubed
3 Yukon Gold potatoes cubed
1/4 cup white wine
2 tsp Italian seasoning or any herbs you prefer
5 cups chicken stock
1 cup heavy cream
1/2 stick butter
4 cloves fresh garlic minced
2 tbsp balsamic vinegar
salt and pepper to taste
sour cream for garnish
Directions
Start by cutting off the tops of the garlic heads and brushing the exposed tops with cooking oil. Wrap the heads individually in aluminum foil and roast them to a golden color and a texture of paste. I gave them 40 minutes at 375 degrees F in the air fryer. They should come out looking something like this:
When cooled, squeeze the garlic paste from the heads on to a small plate for addition to the soup. Chop the onion and set it in the stock pot to saute until clear and soft. Add the ham and potatoes and saute for another 5 minutes or so. Add the remaining ingredients, bring to a boil and then simmer for about 40 minutes uncovered stirring occasionally. If you want a thicker soup you can smash some or all of the potato cubes against the side of the pot after they have softened. Serve with a dollop of sour cream. Voila.
Ingredients
4 large heads garlic, roasted
1 large onion
2 cups ham cubed
3 Yukon Gold potatoes cubed
1/4 cup white wine
2 tsp Italian seasoning or any herbs you prefer
5 cups chicken stock
1 cup heavy cream
1/2 stick butter
4 cloves fresh garlic minced
2 tbsp balsamic vinegar
salt and pepper to taste
sour cream for garnish
Directions
Start by cutting off the tops of the garlic heads and brushing the exposed tops with cooking oil. Wrap the heads individually in aluminum foil and roast them to a golden color and a texture of paste. I gave them 40 minutes at 375 degrees F in the air fryer. They should come out looking something like this:
When cooled, squeeze the garlic paste from the heads on to a small plate for addition to the soup. Chop the onion and set it in the stock pot to saute until clear and soft. Add the ham and potatoes and saute for another 5 minutes or so. Add the remaining ingredients, bring to a boil and then simmer for about 40 minutes uncovered stirring occasionally. If you want a thicker soup you can smash some or all of the potato cubes against the side of the pot after they have softened. Serve with a dollop of sour cream. Voila.
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