Garlic Soup

I am posting several recipes that I created in the Summer, after harvesting things from the garden. I cooked this soup after harvesting our lone ear of Elephant Garlic. Though it is a simple recipe, the deep rich flavor of garlic was delicious!

1 head of elephant garlic
olive oil
4 leeks sliced
1 yellow onion diced
2 russet potatoes diced
1 cup white wine
4 cups water
salt to taste
chopped basil garnish (optional)

roast garlic in olive oil for 1 hour in 350 oven . Should be soft.

Sautee chopped leeks and onion.

Add in soft garlic, potatoes, wine salt and simmer until wine 1/2 gone.
Add water and cook until potatoes and vegetables cook
Puree in blender.

Serve hot or cold with chopped basil. On hot day the cold soup is yummy! Also brings out flavors more.