She Strengthens

Unlock the Flavor of Elephant Garlic

Elephant garlic, a close relative of the leek, boasts a milder flavor than regular garlic and develops a rich sweetness when roasted. Its large bulbs can weigh over a pound, making it a perfect ingredient for a hearty soup.

The Perfect Soup Base

To create this delicious soup, you’ll need:

• 4 heads of elephant garlic
• 1/4 cup olive oil
• 4 leeks (white part only), coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 1 russet potato, peeled and coarsely chopped
• 1/2 cup white wine
• 8 cups (2 quarts) low-sodium chicken broth, vegetable broth, or water
• Kosher salt and white pepper, to taste

Roasting the Garlic

Preheat your oven to 350°F. Cut off the top 1/4 inch of each garlic head and place them in a small, shallow baking dish. Drizzle with olive oil and bake until golden, about 1 hour. Let cool slightly.

Sautéing the Aromatics

Press individual garlic cloves between your thumb and finger to release them. In a large saucepan, sauté the garlic, leeks, onion, and potato in a little oil until softened. Add the white wine and cook until reduced by half its volume. Then, add the broth or water and season with salt and pepper. Simmer for 30 minutes, stirring occasionally.

Blending the Soup

Let the mixture cool slightly, then blend it in batches until smooth. If the soup is too thick, thin it out with some broth or water. Taste and adjust the seasonings as needed.

The Finishing Touches

To add a burst of freshness, create a basil purée by blending:

• 1 cup basil leaves
• Kosher salt, to taste
• 1/2 cup extra-virgin olive oil

Blanch the basil leaves in boiling salted water, then immediately plunge them into an ice water bath. Pat dry and blend with salt and oil until smooth.

Serving Suggestions

Ladle the soup into warm bowls and top with grilled Japanese eggplant and a dollop of basil purée. You can also serve the soup hot or cold, with or without cream. The eggplant and basil add an herbal smokiness that balances the sweetness and creaminess of the garlic.

Wine Pairing Recommendations

The rich roasted sweetness and creaminess of the garlic require a wine with similar characteristics and a kiss of oak. Try pairing with a 2000 Adea Chardonnay or a 2000 White Rock Organic Chardonnay. Alternatively, a light- to medium-bodied white like an Arneis from Piemonte complements the sweet and floral qualities of the basil and the savory character of the grilled eggplant.