This recipe was passed on to me from my Aunt Liz. I've been making it for a few years now and it's really good. We made this recipe last weekend and I'm going to make a few more batches this weekend to freeze because I love it.
2 heads garlic
1 tbsp. extra-virgin olive oil
1 onion, chopped
1/2 tsp. salt and pepper
5 C vegetable stock
3 C chopped carrots
1 potato, peeled and chopped
1 C shredded fresh basil (optional)
1/4 C light sour cream or plain yogurt (optional)
1/4 C minced fresh chives (optional)
1. Separate and peel garlic cloves. In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper, stirring, until onion is softened, about 5 minutes. Add stock, carrots, potato and 1 C water; bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
2. Purée soup until smooth in small batches using blender. Add water to thin, if you desire (optional).
To serve, stir in basil, ladle into bowls; top with sour cream and chives.
Makes 4-6 servings.
I don't use any of the optional ingredients and it's wonderful as is. Enjoy!