Summer flowers from Dad's yard...have never seen a red sunflower before....
McDougall’s Creamy Garlic Soup
2 whole heads of garlic
2 medium onions, chopped
4 white potatoes, peeled and cut into chunks (2 lbs)
5 cups vegetable broth or water
2 tablespoons soy sauce
Freshly ground black pepper (optional)
Preheat the oven to 350 degrees.
Remove the loose papery skin from the garlic. Slice a thin strip off the top of the head and discard. Place the garlic in a dry baking dish and bake for one hour. Remove from the oven and set aside.
Place the onion is a large pot with a small amount of liquid. Cook, stirring, over medium heat until the onion softens slightly, about 3 minutes. Add the potatoes, broth or water and soy sauce. Bring to a boil, cover and simmer over low heat for 5 minutes.
Press the cooled garlic cloves out of the skins and discard all the skins. Add the garlic to the soup pot. Continue to cook for 25 minutes, until the potatoes are tender. Puree the soup in batches in a blender. Return to the pan and heat through. Season with pepper, if desired.
Number of Servings: 5
