Burnt Garlic and Zucchini Soup...

I just love garlic and there are loads of recipes and everyday cooking in which I use garlic. But this soup recipe that I tried from sanjeevkapoor.com just packs in the flavour, and is a creamy, filling soup. Especially good when you have a cold and sore throat and long for nothing more than a big bowl of hot soup to soothe you. A must try, first for the flavor, and then for the simplicity. I'd like to send this an my entry for JFI-Garlic hosted by Mathy.

Ingredients

Garlic cloves, thinly sliced – 9-10
Zucchini, diced – 1 medium
Olive Oil – 1 tbsp
Onion, finely chopped – 1 small
Potatoes, thinly sliced – 1 medium
Chicken stock – 4 cups (optional)
Salt – to taste
Black pepper powder – to taste

Method
- Heat olive oil in a pan, add three-fourth of garlic and cook over medium heat until it turns light brown.
- Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion turns golden brown.
- Add potatoes and continue to cook stirring all the while.
- Add chicken stock (or water), salt and black pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour.
- Take it off from the heat and let it cool slightly. Then, make a smooth puree in the blender.
- Now, heat the puree and when it comes to a boil, add the zucchini pieces and cook till the zucchini is cooked and tender. Add stock or water, to adjust the consistency.

- Toast the remaining one-fourth garlic in oven, or on a tawa till golden in colour and crisp. Garnish the soup with this and serve piping hot.

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