5o Shades of Garlic, Immune Stew
My friends & I have been experiencing some post-holiday sniffles, & feeling the need to digest some immune boosters. I found this recipe for a garlic stew that required 52 cloves of garlic, and I was immediately curious.
Sipping on the first cup, my sinuses and ears literally felt like they were burning inside, not in a bad way though - something was being cleared out and I immediately felt that heavy head cold feeling lifting.
This garlic soup is creamy and delicious.
The surprise of this recipe is the half cup of ginger it requires, giving it quite a kick! If you don't like spicy you could use less ginger.
26 cloves of garlic (roasted, unpeeled)
2 tablespoons olive oil
2 tablespoons (raw) organic butter or coconut oil
1/2 tsp cayenne powder
1/2 cup fresh ginger
1 onion sliced
1 1/2 tsp fresh thyme leaves
26 cloves garlic (peeled)
1/2 cup coconut milk
3 1/2 cups water
salt and pepper to taste
FYI, 52 cloves of garlic is 2-4 bulbs of garlic, depending on the variety.
Preheat your oven to 350. Break apart 52 cloves of garlic.
Place 26 cloves flat with their skins in a baking dish with a lid. Sprinkle with salt plus 2 tbsp of olive oil. Cover and bake about 45 minutes, until golden and tender.. Remove, and letcool. to the touch so you can remove the roasted garlic from the skins.
Melt butter or coconut oil in a soup pot sauté onion, ginger & cayenne until onions are translucent. Add raw (peeled) garlic plus the roasted garlic, removed from the skins and sautee another 3 minutes. Add water, cover and simmer until all the garlic is soft - about 20 minutes.
Puree the garlic mixture with coconut milk in your blender. Options when you serve:, squeeze some lemon on top, add salt and pepper to taste, I was also enjoying some truffle oil on top!