Total Time
30mins
Prep 5 mins
Cook 25 mins

With the winter being all wonky this year I wanted something to boost my immunity. I also love garlic for more than its anti-viral, antibiotic properties. I roasted half of the garlic but it should turn out well to use all roasted or un-roasted. Use home-made chicken stock for more nourishing benefits. Added here to save my adaptations from http://theotherbabybook.wordpress.com/2012/02/01/nourishing-garlic-soup/

Ingredients Nutrition

Directions

  1. Chop the celery and onions, and saute them in the butter with the un-roasted head of garlic.
  2. When vegetables are soft, add the stock and potatoes, and bring to a boil.
  3. Add the roasted garlic.
  4. Simmer the soup, covered, until the potatoes are soft.
  5. Add savory, thyme, and salt.
  6. Puree soup with a hand held blender, or throw in your blender or food processor. You can always add water if it is too thick.
  7. Serve with a dollop of creme fraiche, sour cream, or yogurt (plain is good too!).