Garlic Soup Recipe 4


Getting on an airplane to visit my mother tomorrow night prompted me to begin preparing my body for the trip by making a pot of microbe killing garlic soup. I’ve had one too many upper respiratory infections after airplane flights so going on the defensive seemed like a reasonable preventative measure. Just thinking about all the bacteria and viruses waiting for me on my seat or tray or in the collective bathroom is enough to make me sick before even boarding.

I figured I couldn’t lose with this recipe.  After all, 52 cloves of garlic, ½ cup of ginger, onions, lemon, cayenne and thyme are classic phlegm busters, and are capable of driving most pathogens out of the body. Was it overkill?  Maybe. When I made the soup, I wasn’t really thinking in terms of taste, I was thinking in terms of potency.  And I can assure you; this hot, pungent soup will send out a major warning to any microbe whose vector pathway might cross mine. Unfortunately, Craig, usually an adventurous gourmand, could only stomach four bites.  I ate my whole bowl with the curiosity and stamina of a seasoned traveler in a foreign country.  I can honestly say it was good…..very, very good for me.

Anyways, It’s my version of a flu shot, just way spicier, and likely more effective. If you have a cold, this soup might be just the thing to rid your body of the crud.

I followed this recipe:

In my batch, I also grated in some tumeric root for extra protection.

Modified Garlic Soup Recipe

Serves 4

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 garlic cloves, peeled

1/2 cup coconut milk

3 1/2 cups organic vegetable broth

4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.