Roasted Garlic Soup

IMG_3606 - CopyThis 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

1. Roast 2 bulbs of garlic.

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
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