While in Seattle, I visited the Pike Place Market, which has the most amazing produce and seafood selections. I saw the biggest head of garlic that I have ever seen before. It actually wasn't garlic at all, it was elephant garlic, and it was actually part of the leek family. I had to buy one. I brought it back on the airplane with me to Houston and researched recipes until I found just the right one, Elephant Garlic and Leek Soup. The recipe began by cutting off the top quarter inch of the elephant garlic and drizzling it with olive oil. I then put the elephant garlic in an oven safe pan and roasted it for 45 min, it smelled amazing. To a soup pot, I added some white wine, the roasted elephant garlic, leeks, a potato, an onion, some chicken stock, and a little bit of basil and let it simmer for an hour. After that, I pureed the soup and served warm with some homemade beer bread.
Pictures:
The first is the remnants of the elephant garlic after roasting, it smelled so amazing.
The second is a close up of the soup.
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