For me garlic is nature's perfect gift. It makes everything taste better, and it promotes health and well being.

Photo by Olga Litvin

Heavenly garlic soup

INGREDIENTS:
1 head roasted garlic (see recipe below)
3 cloves minced raw garlic
1/2 onion chopped finely
3 green onions chopped
1 small leek sliced thin
2 T. butter
2 T. flour
6 to 8 cups vegetable broth
1/2 cup milk, or half and half
Salt and white pepper

DIRECTIONS:
In a Dutch oven or a large pot, heat the butter, add the onions and sauté for three minutes.  Add the roasted garlic, mix well. Add the flour, blend well. Slowly pour in the broth, simmer for 30 minutes. Remove and cool. When sufficiently cool, put in a blender and puree until very smooth. Return to the pot, add the milk, salt and pepper. Do not boil, just heat until warm and serve.

Roasted Garlic

INGREDIENTS:
whole head of garlic
2 T. olive oil

DIRECTIONS:
Cut the bottom so you can see the garlic, remove some of the paper like skin. Put in a small baking dish and sprinkle over with olive oil. Cover and bake for 35 minutes at 350. Remove and let cool. Squeeze out the garlic.

Roasted garlic can be used on toasted Italian bread, spread like butter for a late night snack. Also use when making dressings or sauces. Roasted garlic gives a whole different flavor to foods. It will keep fresh in the refrigerator for up to one week.

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