Thursday, October 8, 2009

Garlic Provencal Soup

I woke up this morning dreaming of garlic and wanting something light and warm for dinner.  The days are lovely, and nights are getting cool.  Those around me mention sore throats and colds.  My 90 year old grandma, Yan, swears she hasn't had a cold or flu in 50 years.  She attributes this to eating a raw clove of garlic everyday.  I don't know if this is true or not, but garlic is cheap this week, there is paranoia about the swine flu, and I want something garlicky and yummy. If Grandma Yan is right, then perhaps the rawness of the garlic matters, but I want something warm & comforting.  So I will pretend rawness is unnecessary.

This is easy and cheap.  I used already peeled heads of garlic with each head individually sealed in shrink-to-fit plastic.  They are selling this in bulk at Costco or in a 4 head package at Trader Joe's.  I already had a Trader Joe's pack, so I used it.  I added enough Christopher's jarred chopped garlic to cover the 5th missing head.

I intend to serve this with crusty rolls.  I tossed in some whole garlic heads in another mini crock to make Roasted Garlic,  as yummy butter substitute.

 Winner, Loser or Meh 

This was good, not great.  I wanted a bit more oomph.  I used to make this with chicken broth.  I think about 1/2 again as much tomato paste and a bit more salt would help out.  I served this with those crusty rolls and slathered them with Roasted Garlic just out of the mini crock.  Yum!


Use a medium crock pot for this recipe.

  • 5 heads garlic, peeled, each clove peeled
  • 6 cups vegetable stock (I used Trader Joe's Organic)
  • 1 6 oz can tomato paste
  • 1 large yellow onion, diced
  • 1/4 tsp salt 
  • 2 Tbl olive oil
  • basil - fresh or dried for garnish (optional)
Place first 5 ingredients in crock pot. Stir.  Cook on low 8 hours or more. or cook on or high for 5 hours.  Add olive oil.  Emulsify with an immersion blender or regular blender.  Garnish with herbs.  Serves 4.

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