Creamy Black Garlic Soup
Courtesy of Cindy Collard, Quarter Moon Farm
Ingredients:
- 4 medium onions
- 2 heads roasted garlic
- 2 quarts chicken broth
- 1 tablespoon thyme
- 1/2 loaf stale baguette
- 12 NHHS Peppercorns
- NHHS Bay Leaf
- 2 heads Quarter Moon Black Garlic
- 1 pint heavy cream
Directions:
Sweat onions in olive oil.
Add roasted garlic, chicken broth, thyme, & bread.
Put peppercorns and bay leaf in a bag; add to mixture.
Simmer for a couple of hours over low heat.
Remove bag of peppercorns and bay leaf.
Blend soup in a blender with black garlic heads.
When ready to serve, add heavy cream.
Enjoy!!
Sweat onions in olive oil.
Add roasted garlic, chicken broth, thyme, & bread.
Put peppercorns and bay leaf in a bag; add to mixture.
Simmer for a couple of hours over low heat.
Remove bag of peppercorns and bay leaf.
Blend soup in a blender with black garlic heads.
When ready to serve, add heavy cream.
Enjoy!!