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Jim Coleman Recipes

Elephant Garlic and Yukon Gold Potato Soup

The Ingredients you will need are:

  • 1 pound Yukon Gold Potatoes, peeled and cut into ½-inch pieces
  • 1 head elephant garlic
  • 1 tablespoon of olive oil
  • 4 cups of vegetable stock
  • ¼ cup thinly sliced scallions, green part only
  • Salt & pepper to taste

In a medium soup pot over medium heat, sauté the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.

Add the chicken stock and salt and pepper to taste. Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.

Remove the soup and puree in a food processor or blender until smooth. Transfer back into the sauce pot and stir in the scallions and serve.

This recipe serves approximately 4 servings.

©2005 WHYY