Champion of the Cold

As soon as autumn hits, I enter a state of extreme health flux.

Sniffling and tired, I know that I either A.) am sick, B.) have allergies, or C.) am just sniffling and tired. Whichever it may be, there's really only one cure: soup! Well...and tea. And...hot toddies. And toast. And cookies. And apple cake. Okay, right, right! So there happen to be many remedies, but let me introduce you to a true potion, a real honest elixir. This is a soup that will set you straight AND knock your socks right off.

Garlic is magical. Immunity-boosting, germ-tackling, and an all-around powerhouse, it is seriously good for your body, especially in the cooler weather. This garlic soup has everything you want and need. The garlic is roasted, so that garlicky punch just mellows right out, and you'll just taste the sweet, smoky roasted flavor. You can and should experiment with the quantities of garlic and potato: I tend to like it more garlicky and less potato-y, but certainly arrange the amounts however you like. The soup is smooth and simple, but also unique. It freezes well, and you can easily halve or double this recipe.

Now move along! Go get yourself better.


40-Clove Garlic Soup

4 heads of garlic, halved crosswise
2 T olive oil
5 C chicken or vegetable broth
a handful of small or 2 medium Yukon gold potatoes, chopped into large chunks
1/4 C grated Parmesan cheese, plus more for serving
salt and coarse black pepper

Heat oven to 375 degrees Fahrenheit. Cluster garlic halves (cut side up) on the center of a sheet of aluminum foil. Drizzle with oil and wrap the foil into a tightly closed bundle. Roast until tender and golden, about 40-45 minutes. Let cool, then remove garlic cloves from their skins. (I use the tip of a small sharp knife to extract them, or sometimes I end up needing to squeeze them out.) Set aside.

Bring stock, potatoes, and roasted garlic to a boil in a large pot. Reduce the heat and let simmer, stirring occasionally, until potatoes are tender, about 12-14 minutes. Remove from heat and stir in Parmesan. Let cool slightly, and then purée in a blender until very smooth. Season with salt and pepper. Sprinkle with more Parmesan, some sliced scallions, a drizzle of hot sauce, and some crumbled bacon if you have it! Serve with good bread or a grilled cheese sandwich, of course.