Vampire Hunters Nourishing Garlic Soup Recipes

ANTI-VAMPIRE POTION (BUTTERNUT SQUASH & GARLIC SOUP)

Steps:

• In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes., Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes., Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.

VAMPIRE HUNTER'S NOURISHING GARLIC SOUP

Steps:

• Chop the celery and onions, and saute them in the butter with the un-roasted head of garlic.
• When vegetables are soft, add the stock and potatoes, and bring to a boil.
• Add the roasted garlic.
• Simmer the soup, covered, until the potatoes are soft.
• Add savory, thyme, and salt.
• 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.
• Serve with a dollop of creme fraiche, sour cream, or yogurt (plain is good too!).

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

POLISH HUNTER'S SOUP (CROCKPOT)

Steps:

• Place in crockpot for 10 to 12 hours on low.