Garlic chowder (V)

This is based on a recipe from The Stinking Cookbook, by Jerry dal Bozzo (Celestial Arts), Berkeley, California, 1994 (ISBN 0890877300).

It is a substantial soup with a delicate flavour.

Garlic chowder (V)

Servings:	Serves 6
Calories per serving:	330
Ready in:	2 hours 40 minutes
Prep. time:	20 minutes
Cook time:	2 hours 20 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Stinking soup... 5/5 Lovely though. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 60 ml olive oil, plus extra for the garlic
• 2 medium onions, finely diced
• ½ head of celery, finely diced
• 2 medium leeks, thinly sliced
• ½ teaspoon of sugar
• 5 bulbs garlic, whole
• 1 tablespoon dried oregano
• 3 medium potatoes, peeled and cut into small rectangles
• 1.5 litres stock made with 6 teaspoons marigold swiss bouillon powder
• 240 ml single cream or yogurt
• Chopped parsley to garnish

Mise en place

• Preheat the oven to 160° C (325° F - gas 3).
• Keeping the bulbs of garlic whole, slice off the tops so that the interior of the individual cloves are exposed.
• Place them in tin foil on a baking tray and pour a little olive oil over each bulb.
• Wrap the foil loosely around them.
• Bake for an hour to an hour-and-a-half until the cloves are soft and golden.
• Squeeze the cloves out of their skin and reserve.

Method

1. Using a large saucepan, heat the olive oil until very hot.
2. Remove pan from the heat and add the onions and celery. Stir quickly and reduce the heat.
3. Once the oil has cooled a little, add the leeks and a large pinch of sugar and return pan to the heat.
4. Allow the mixture to caramelise very slightly, but do not let it burn.
5. Add the squeezed garlic, oregano, potatoes and stock.
6. Simmer until the potatoes are cooked.
7. Add the cream, and warm through, but do not allow to boil.
8. Serve and garnish with the chopped parsley.

Variations

Try adding other herbs instead of oregano. It is also nice with some grated cheese on the top.

Chef's notes

Don't be alarmed by the amount of garlic - you will hardly taste it! This is because it has been simmered.

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