Recipe ingredients
- 6 cups chicken stock
- 4 heads garlic (full heads not cloves)
- 4 baking potatoes, peeled and diced
- 3 ribs celery, cut into 1-inch pieces
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed well
Recipe method
- Place garlic in a 1-quart casserole.
- Cover and bake at 350 degrees F for one hour.
- Remove from oven, but do not lift lid.
- In a large stock pot, combine remaining ingredients.
- Bring to a boil.
- Reduce heat to medium and continue to cook until potatoes are tender.
- Mash vegetables into broth with potato masher.
- Cut off just enough of the bottom of each head of garlic to expose cloves.
- Gently squeeze out all the garlic from the skins.
- Add roasted garlic to soup mixture.
- Stir very well to incorporate.
- Serve with crusty bread and cheese for a robust lunch or dinner.
Other soup recipes:
Chicken garlic soup recipe
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