[BHope]

Copied from Kitchen Stewardship but also found in Nourishing Traditions:

Garlic Soup

2 medium onions, chopped
16 cloves of garlic, peeled and mashed
2 stalks of celery, chopped
4 T butter
6 cups of chicken stock <-- maybe substitute bone broth?
2 medium potatoes, washed and cut up
3 yellow or zucchini squash, sliced (optional)
1 tsp thyme
crushed peppercorns or pepper
sea salt

Optional: Roast Garlic. Put a bulb (or two) of garlic on a cookie sheet in an oven or toaster oven at 300-350 for 15-20 minutes until cloves are slightly opened and soft. You can scoop the garlic right out with a fork. **Note: This makes an entirely different soup than fresh (unroasted) garlic (I’ve tried it both ways).

Saute onions, celery and garlic in butter until soft. Add chicken stock (I used broth) and potatoes, bring to a boil and skim. (MaiMama substituted carrots here.) Simmer the soup, covered, until the potatoes are soft. Add the squash and seasonings and simmer uncovered 10 minutes or until squash is tender.

Now comes the fun part – puree soup with a hand held blender. (I actually transferred the soup in two batches to a kitchen blender. It worked beautifully.) You can always add water if it is too thick. If you don’t have a blender stick, you can use a regular blender, or a food processor, or just eat it chunky!

Add creme fraiche (sour cream) and seasonings to your liking! <--I just whipped cream and used that instead of sour cream.

My note: I am curious how this soup turns out if you add in some raw garlic at the end. It might be super spicy... but at least you wouldn't be inactivating the sulfur enzymes which can diminish the garlic's antibiotic effects.

A quick google on the health properties of raw garlic:
One clove contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds. <snip> In clinical trials, the toxin-fighting staple seems to lower blood pressure and cholesterol and kill parasites in the body.

Also, just in case you are wondering, this makes a BIG pot of soup. We had two adults and two children eat it for lunch and have enough for an whole second meal. We did serve this over rice. (I like pureed winter soups over rice. The recipe does NOT call for that step. )