Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 md Heads fresh garlic
Olive oil
1/2 c Finely chopped onion
2 tb Unsalted butter
1 1/2 c Buttermilk
1/2 c Cream
1 To 2 small potatoes, baked,
-skins removed
2 tb Cognac
1/8 ts Fresh dill
Salt to taste
Sourdough French bread
-cubes *

* several days old, sauteed in butter and garlic

Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, CA

Some of the best garlic recipes come right from Gilroy. Here's one-a
rich, filling soup that would go well with a light seafood or poultry
entree.

Place garlic heads on cookie sheet, sprinkle with olive oil and bake
in 350-degree oven for 1 hour. Let cool. Cut off end of each clove
and squeeze out contents. (Garlic will be soft and creamy.) Set
aside. Saute chopped onion in butter until softened. Add buttermilk
and cream and simmer for 5 minutes. Pour mixture into a food
processor. Rice potato and add with garlic to onion and buttermilk
mixture. Puree until smooth. Return mixture to saute pan. Add cognac,
dill and salt. Heat thoroughly. If soup is too thin, add additional
potato. If soup is too thick, add addi- tional buttermilk. Serve
immediately, garnished with additional dill and croutons. Makes 4
servings.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy
Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN
0-89087-503-0

Posted by Stephen Ceideburg

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