Yep, I made more soup today! It had a really great flavor. I saw a recipe not too long ago for cream of scallion soup…I’d never heard of it before and it sounded interesting. Of course I also found a recipe for cream of garlic soup which had never even occurred to be before. They both sounded good and I decided to combine them to see if they were good together. I had to alter a few things, make some substitutions to turn it paleo (or primal, if you so choose), and figure out ratios of vegetable to liquid…but it turned out great!
I have another soup (or stew, or whatever it’s considered) that will be coming soon: menudo. I have never had it; however, there was some organic, grass-fed beef tripe at the grocery store last weekend and I bought it. Of course I also bought pig trotters and I have no idea what I’ll be doing with them yet. I’ll keep you posted. In the meantime, any ideas?
Roasted Garlic and Scallion Soup (Whole30 Compliant)
10 cloves garlic, unpeeled
2 tsp olive oil
salt and pepper
2 Tbsp Kerrygold
1 small onion, chopped
2 1/2 C scallions, chopped
1 1/2 C potatoes, peeled and chopped
2 1/2 C vegetable stock (or whatever mild-flavored stock you want to use)
1 15-oz can coconut milk (or 1 C heavy cream and 1 C water)
2 Tbsp fresh lemon juice
chopped scallions to garnish (green parts only)
optional Parmesan garnish (not Whole30 compliant)
1.- Preheat oven to 350. Put unpeeled garlic in a baking dish and toss with olive oil, salt, and pepper. Roast 30-40 minutes. Cool and squeeze out of the skin. Set aside.
2.- In a stockpot, melt butter over a low heat. Add onion and scallions. Cover and cook 10-12 minutes (until everything is soft).
3.- Add potatoes and stock. Bring to a boil. Turn the heat down, cover, and simmer over medium-low heat for about 30 minutes. During the last 5 minutes, add roasted garlic (without skins). Cool for 5-10 minutes.
4.- Puree mixture either in the pot with an immersion blender or in a regular blender/food processor. Return soup to rinsed pan.
5.- Add the coconut milk (or cream/water) and season with salt and pepper. Reheat slowly while stirring. Add the lemon juice, stir, and serve topped with scallions and/or Parmesan.