This is our favorite soup recipe of all time. The garlic and balsamic add the perfect bite to an otherwise simple ingredient list. The health benefits of garlic include antibacterial and antiviral properties. Following our easy instructions for roasting garlic. Roast 2 bulbs and eat any leftover cloves as an appetizer over toast or crackers.
5 medium sized yukon gold potatoes
6 sprigs fresh thyme
1 sprig fresh rosemary
2 stalks celery, chopped
14 cloves roasted garlic
4 ounces butter
1 large spanish onion – chopped
10-12 cups vegetable stock
2 ounces of balsamic vinegar
Salt and pepper to taste
2. In a medium sized pot, melt the butter and sweat off (fry) the chopped potatoes, celery, onions and fresh herbs for 5-8 minutes over medium heat.
3. Add the stock and bring to a boil, simmer until the potatoes become soft.
4. Add the roasted garlic and balsamic vinegar. Season with salt and pepper.
5. Blend in a food processor until smooth and return to pot for further seasoning. The soup can also be served chunky if you do not have a food processor.
Recipe Credit: Mom
Disclaimer: The information in this article and on this website is not intended to diagnose, treat, cure or prevent any disease. None of the products mentioned in this article or on this website are intended to diagnose, treat, cure or prevent any disease. The information in this article is not intended to provide personal medical advice, which should be obtained from a medical professional. This information is made available with the understanding that the author and publisher are not providing medical, psychological, or nutritional counseling services on this site. The information on this Web site does not cover all possible uses, actions, precautions, side effects, and interactions. Liability for individual actions, opinions, or omissions based upon the contents of this site is expressly disclaimed. This information has not been evaluated or approved by the U.S. FDA.