40 cloves of garlic soup
Ingredients:
1 tablespoon ghee or avocado oil
½ yellow onion, diced
1 head cauliflower, cut into 1-inch pieces
40 cloves garlic, peeled and crushed
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
6 cups chicken bone broth
Juice and zest of 1 lemon
For serving: lemon zest; toasted pine nuts; extra virgin olive oil; roasted cauliflower pieces (optional)
Instructions:
Heat ghee in a large stockpot and add the onion. Stir to coat with the fat and sauté, stirring occasionally, until visible browning begins, about 3-5 minutes.
Add in the cauliflower pieces and stir to distribute evenly. Cook, stirring occasionally, about 5-7 minutes, until cauliflower begins to brown.
Add in the garlic cloves, thyme and sea salt. Cook an additional 3-5 minutes until cloves begin to soften.
Add the bone broth and bring to a boil, then reduce to a simmer and cook 25-30 minutes, until all vegetables are tender.
Add in the lemon juice and zest. Remove from heat and transfer the mixture to a blender, working in batches if needed. Blend to a creamy consistency.
Pour into bowls and serve with additional lemon zest, toasted pine nuts, roasted cauliflower, and a drizzle of good-quality olive oil.
Serves 6.
Recipe from alimillerrd.com. Photo by Becki Yoo.