We’ve been fighting off colds this week and got tired of the usual chicken soup. I’d heard garlic is another good way to keep a cold at bay and decided to put it to the test with this recipe.
Garlicky Solar Soup
1 tablespoon olive oil
1 onion, chopped
24 cloves garlic, peeled
2 large russet potatoes, peeled and cut into chunks
6 cups chicken or vegetable stock
salt to taste
Fresh thyme and sage for garnish
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often until translucent, about 5 minutes. Add the garlic and continue cooking and stirring until the onion is softened and the garlic cloves are just beginning to brown, about 5 more minutes. Stir in the potatoes. Pour the broth over the potatoes. Cover and cook in the Sun Oven until the potatoes are very tender, 1 1/2 to 2 hours. Use a handheld immersion blender to puree the soup until smooth. Season to taste with salt. Garnish with thyme and thinly sliced sage.
Makes 4 servings.