60 clove garlic soup

• 60 cloves of garlic
• ¼ – ½ cup of olive oil
• 1 medium onion
• 1 medium potato
• 4-5 cups of chicken broth
• Salt and pepper to taste
• Seasonings of choice (optional)
• Lemon juice to taste

For years, rumors about garlic’s immune-boosting properties have circulated in parents’ kitchens. With the flu season in full swing, this soup is perfect for those seeking the benefits of garlic without its harsh taste.

Step 1: Preheat an oven to 350 degrees fahrenheit.

Step 2: Place 40 cloves of garlic in a small, oven safe dish, and cover with olive oil.

Step 3: Cover dish, and roast in the oven for 30-45 minutes, or until soft and browned.

Step 4: Coat the bottom of a large pot with olive oil, and bring to medium heat.

Step 5: Mince the other 20 cloves of garlic, and chop the onion and potato.

Step 6: Add to the pot garlic, onions, potato, salt, pepper, and other seasonings you desire into the pot.

Step 7: Pour the chicken broth into the pot; if you prefer a rich soup, add less broth.

Step 8: Boil until the potato is soft enough to be easily pierced by a fork.

Step 9: Add soup into a blender along with the 40 roasted cloves of garlic and lemon juice, then blend until smooth.

Step 10: Pour soup back into the pot and bring back to a boil before serving.