BURLINGTON, Vt. -
It is still garlic planting season. And for people in the Halloween spirit, it's a good thing they still have time to grow garlic to keep the vampires away. But if your garlic is not for protection from the superstitious, it's also a great ingredient for a variety of soups.
Mike McCune spoke with our garden expert, Charlie Nardozzi, about growing garlic and making some delicious garlic-based dishes.
1)
Tortilla Soup- from Roz Creasy
4 cloves garlic
1 white onion (chopped)
6 large paste tomatoes
8 cups veggie broth
2 tablespoons vegetable oil
1 teaspoon dried oregano
salt and pepper to taste
Garnish:
dried peppers
2 cups vegetable oil
tortilla strips
1 large ripe avocado
1/2 pound queso fesco or mozzarella cheese
1/4 cup cream (optional)
1/2 cup chopped cilantro
3 miles quartered
Toast the garlic cloves, onions and tomatoes on a hot caste iron pan until
golden brown or the tomato skin blisters. Remove from heat, peel the garlic and
seed the tomatoes. In a blender puree the toasted garlic, onions, tomatoes and
1/4 cup of the stock.
In a large soup pot heat the rest of the veggie stock. Add the puree of garlic,
onions and tomatoes, reduce heat and cook for 10 to 15 minutes until it thickens
and darkens. Pour in the remaining veggie stock and oregano and simmer for 20
minutes. Add salt and pepper to taste
Serve the soup with tortillas and chili peppers floating in the broth. Add
chunks of avocado and some Mexican cheese. Sprinkle with lime and cilantro.
2)
Roasted Garlic Potato Soup from
Novel Eats Vegan Recipes
- 4 heads of garlic
- 4 tablespoons olive oil
- Pinch of salt for each head of garlic
- 6 to 8 medium sized potatoes, peeled and cubed
- 8 cups water or vegetable broth
- 1 teaspoon salt
- 1 large onion, chopped
- Black pepper, if desired
- 1 teaspoon fresh parsley, chopped, if desired
Preheat your oven to 400 degrees F. Roast the garlic for 20-30 minutes in
aluminum foil in a 400 F oven. Remove the garlic cloves. Cube and boil the
potatoes in vegetable broth until tender. Add the garlic and mash. Add the
onion, salt and oil and cook for 10 minutes. Add parsley and serve.
