Having a cold, running nose, head ache, fatigue the past couple of days, I was craving something comforting. Soup.
With the gastric sleeve surgery soup can be complicated. Liquid with solids are hard to process, for me anyway. I wanted something smooth, not chunky like chicken soup. I came across several Garlic Soup recipes that I found on Pinterest. I combined or modified them. Most used 5 large bulbs of garlic. I only had 1 complete bulb so that is what I roasted. I liked it, and it was comforting. David liked it as well. Subtle flavors.
I roasted the garlic I had in a baking dish with olive oil and covered in foil. It sweetens the garlic, and adds a nutty flavor.
1 stick of butter, and 3 onions sliced and place in a Cassoulet. Add salt and pepper.
Saute until the onion is translucent. Add 3 teaspoons of dried parsley, 1 teaspoon thyme, 1 teaspoon oregano and a bay leaf. Add peeled garlic.
Add 4 cups of beef stock. Bring to simmer, and cook for about 10 minutes.
Place in a blender (be very careful – liquid will be hot, or use an immersion blender), and puree. Add back to the Cassoulet, and add 1 1/2 cups of heavy cream. Bring to a simmer. Serve with sliced Parmesan. It did satisfy my craving for soup.
Hopefully it will add in my cold recovery.
Enjoy!!
We all got a different martini. B got Salted Caramel Tini (Van Gogh Dutch Caramel Vodka, creme de cocoa, Godiva white chocolate liqueur and a pinch of salt); J got the Cinnamon Bun Tini (Three Olives Vanilla Vodka, Kahlua, RumChoto); and I got the Dark Chocolate Tini (360 Double Chocolate Vodka, Godiva Chocolate Liqueur, and creme de cocoa).
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