Monday, February 24, 2014
Roasted Garlic Soup (AIP)
I was researching prebiotics, which are specific foods that the body doesn't digest well but promote and encourage healthy gut flora growth. Some commonly eaten prebiotics are raw onions and garlic. This dish has them cooked but because of the high quantity, there are still some prebiotics intact. But it can't be all about the "good for you". The most important part is taste. And this dish has it! The sweetness of the roasted garlic permeates the whole dish, and the consistency is deliciously creamy.
Roasted Garlic Soup
5 heads of garlic, peeled (40-50 cloves)
2 small onions, peeled and chunked
2 tbsp bacon fat, divided
8 oz mushrooms, sliced
1 celery stick, diced
2½ cups bone broth (chicken or beef), divided
1 14oz can coconut cream
1 lb white sweet potatoes, peeled and cubed
1 lb chicken breasts, cooked and cubed
Sea salt/pepper, to taste
Preheat oven to 375°F. Toss garlic and onions with 1 tbsp bacon fat. Roast in the oven for 1 hour 15 min or until soft. Using the remaining bacon fat, sauté the mushrooms and celery until soft. Puree garlic, onions, mushrooms and celery with ⅛ cup broth until smooth. Slowly incorporate the coconut cream until smooth. Pour into a soup pot or dutch oven. Add bone broth to the garlic mixture, slowly to allow it to incorporate fully. Once incorporated, add sweet potatoes. Bring to a simmer but do not allow to boil. Cook for 15-25 minutes or until sweet potato is soft. Add in chicken and cook 3-5 minutes or until chicken is warmed through. Season with salt and pepper to taste. Serve topped with a few parsley flakes for garnish.