The theme for this South Arm Older Adults Community Kitchen is keeping healthy and eating well in fall. We shared on tips like lots of hand washing and healthy eating.
This sweet and velvety soup is a winter elixir. Garlic is an immunity-boosting champ and may help ward off colds. You can make a big batch and freeze it. Whenever you feel your throat start to tickle, you can have a bowl of it.
From http://www.ncbi.nlm.nih.gov/pubmed/10594976:
–> garlic has antibacterial, antifungal, antiparasitic and antiviral properties.
Ingredients
- 2 heads garlic, halved crosswise
- 1 tablespoon extra-virgin olive oil
- 4 cups low-sodium chicken stock
- 8 ounces Yukon Gold potatoes, peeled and chopped
- 1/4 cup freshly grated Parmesan, plus more for serving
- Coarse salt and freshly ground pepper
- Optional flavourings: fresh thyme, bay leaf or fresh chives, minced
Source: from Wholeliving.com
Instructions
 Heat oven to 375F degrees.
Drizzle garlic heads with oil. Season with salt and pepper. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool. |
 Squeeze garlic from papery skin into a pot. Add chopped potatoes and thyme. |
 Add stock and bring to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. |
 Remove from heat and let cool slightly, then puree until smooth in a blender or use a hand blender. |
 Stir in Parmesan and season with salt and pepper.
Sprinkle with more Parmesan and chive and serve with rustic bread. |
