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Ginger Garlic Soup
#1
I am making this right now, but I am unsure how the ginger will taste with it. I mean I like Pho-which has ginger so I think it should taste just fine.

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
12 teaspoon cayenne powder
12 cup fresh ginger
2 14 cups sliced onions
1 12 teaspoons chopped fresh thyme
26 garlic cloves, peeled
12 cup coconut milk
3 12 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.
Squeeze juice of 1 lemon wedge into each bowl and serve.
[Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

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#2
Sorry for the font, I'm trying to edit.

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#3
That sounds odd but good. Like a nourishing hot drink. Probablly good for a hangover.
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#4
It is really good. I didn't have the coconut milk but I can pick some up tomorrow if I want to add it. I definitely recommend roasting the garlic unpeeled.

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#5
how do you feed grass to butter?
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#6
Carefully, duh.
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#7
Bannecorn eats a crapload of garlic, you smell him before you see him. It just oozes out through his skin.
He ain't heavy, he's my brother.
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#8
Sounds wonderful. Maybe a little lemon grass?
Sally, the flaming asshole of MockForums
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