Cook Time: 20 minutes
I love garlic and could eat it with everything, so when I found a recipe that featured the bulb as the signature ingredient I was very excited. I had to modify this recipe significantly and come up with my own version as many ingredients are quite different in this part of the world, however it turned out amazingly!
Some may be turned off by the idea of eating such a large amount of garlic but I have good news for you! When garlic is cooked this long the strong flavour softens and will not cause “garlic breath”. Which means that there is no need for a glass of Listerine for dessert!
For 6 servings:
3 bulbs garlic, peeled
2 small potatoes, chopped
1 cup white cabbage, shredded
1 stalk celery, chopped. (I used the leaves instead because it is easier to find here)
1 small onion, chopped
2 bay leaves
1 tbsp fresh parsley
pinch of black pepper
salt to taste
1 cup stale bread, broken into chunks.
This is one of the easiest soups ever. Place all ingredients excluding the bread, into a large soup pot and cover with 1-2 inches of water. Over high heat, boil for twenty minutes until potatoes are soft. Remove from heat and remove the bay leaves.
In a blender add bread, and fill with soup until the blender is full. Blend together so that the soup is a creamy paste. You can either add this back to the soup pot and have a semi creamy – chunky soup, or you can transfer the contents of the blender into another pot or bowl, and continue to blend the remainder until smooth.