Making garlic soup to soothe my sickie status
Every year I get a head cold or sinus infection and am always looking for natural methods to scare the sickness away, as I’d rather avoid doctor visits and antibiotics. Last year when the sniffles and the pounding headache arrived, I did some research to find exceptional home remedies and I came across a lot of talk about the healing properties of Garlic. One website suggested I suck on a bulb of garlic, while others suggested crushing it and combining with honey and down the hatch. I went for it and tried sucking on a clove. Was in my mouth all of ten seconds before terrible memories come to me of when Dan and I were doing a hardcore juice-only cleanse and I juiced garlic. Wooo! It was potent and I drank it, but never again. At least not soon.
So after I spit out the clove, I decided to take a tastier, less direct route. I made garlic soup. It was delicious and I do believe it helped clear up my sore throat. This time around, I skipped sucking on a clove and dragged my butt off the couch where I was lounging all day (and am lounging now) watching Gone With the Wind (for the first time) with a roll of toilet tissue for my runny nose, a cup of tea and a large bottle of water.
I gathered my ingredients and hopped to it … or should I say slouched and rested periodically between each vegetable I chopped. I was pleased to have found a worthy use of the flavorful beef broth Dan had made the weekend before. And, I had beautiful, sweet parsnips just calling my name for this perfect occasion. This time I actually based my recipe off a Czech garlic soup, rumored to work wonders on a hangover. Let me know if you try it for that purpose and if it works.
- 2 tablespoons bacon fat or butter
- ½ cup chopped onion
- 6 cloves minced garlic
- 6 cups beef stock
- 2 chopped parsnips
- 1 chopped carrot
- 2 large chopped potatoes
- Salt to taste
- Ground white pepper to taste
- 2-3 cloves crushed garlic
- In a medium soup pot, melt bacon fat or butter. Add onions and minced garlic (let it rest at least 20 seconds after you cut before cooking) and cook until translucent.
- Add beef stock and bring to a boil.
- Add parsnips, carrot and potatoes, return to the boil, reduce heat and simmer until potatoes are tender.
- Add as much salt and pepper as you like and finish with 2-3 cloves crushed garlic (not minced) for a spicy kick of garlicy goodness.