Elephant Garlic Soup Recipes

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ELEPHANT GARLIC AND YUKON GOLD POTATO SOUP



Elephant Garlic and Yukon Gold Potato Soup image

Make and share this Elephant Garlic and Yukon Gold Potato Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb yukon gold potato, peeled and cut into half inch pieces
1 head elephant garlic
1 tablespoon olive oil
4 cups chicken stock
1/4 cup thinly sliced scallion
salt & pepper

Steps:

  • In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
  • Add the chicken stock and salt and pepper to taste.
  • Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
  • Remove the soup and puree in a food processor or blender until smooth.
  • Transfer back into the sauce pot and stir in the scallions and serve.

Nutrition Facts : Calories 228.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 7.2, Sodium 350.1, Carbohydrate 34.3, Fiber 2.4, Sugar 5, Protein 8.8

ELEPHANT SOUP



Elephant Soup image

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

Provided by Laka

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

450 g beef (boneless beef neck)
3 tablespoons peanut oil
1 onion, peeled
1 carrot, peeled
100 g celery root, peeled
100 g parsley roots, peeled
1500 ml beef stock, from 1 cube (up to 2000 ml)
2 onions, finely chopped
1 cup peanuts, shelled, dry and roasted, chopped (or 1/2 cup peanut butter)
1 cup cooked lentils or 1 cup dried peas
1 small leek, finely chopped
1 cup button mushroom, sliced
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup cream

Steps:

  • Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
  • Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
  • Add mirepoix to the meat, cook for 1 - 2 minutes.
  • Add beef broth and simmer for 45 minutes.
  • Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
  • Adjust the seasoning and add the butter and cream.

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