Burnt Garlic And Zucchini Soup

Ingredients

• 25 garlic cloves, thinly sliced
• 2 medium zucchini, diced trimmed
• 4 tablespoon olive oil
• 1 small bunch onion, chopped
• 2 medium potatoes sliced sliced
• 8 cups chicken stock
• Salt to taste
• Black pepper powder, to taste

Method

1. Heat olive oil in a large heavy-based pan, add three-fourth of garlic and cook over medium heat for about ten minutes or until it turns light brown. Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion is golden brown.
2. Add potatoes and continue to cook stirring all the while. Add chicken stock (or water), salt and pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour. Take off heat and let cool slightly.
3. Puree in a blender until smooth. Heat the puree and when it comes to a boil, add the zucchini pieces and cook for twenty to twenty five minutes till the zucchini is cooked and tender. Correct the consistency by adding stock or water, if needed.
4. Toast the remaining one-fourth garlic in oven till golden in colour and crisp. Garnish the soup with this and serve piping hot.

Nutrition Info