California Garlic Soup from Gilroy

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 large onion(s)
• 24 large garlic cloves
• 2 large potatoes, diced
• 1 ½ liters of chicken broth
• Salt
• n. B. Thyme , some branches of it
• n. B. Sage, some leaves of it

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Slow Cooker Recipe)

Peel and dice the onion. Peel the garlic (do not use the mild, giant garlic). Heat the oil in a large frying pan and sauté the onion for 5 minutes until translucent. Add the garlic and sauté for another 5 minutes, until the onion is soft and the garlic cloves are lightly browned. Add the onion and garlic mixture and the diced potatoes to the crock pot, pour over the chicken stock, and cover. Cook on low for 6 to 8 hours. Purée the soup with an immersion blender until smooth and season to taste. Garnish with the thyme sprigs and a sage chiffonade. Serve immediately.