8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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Sun 12 to 5 pm

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tractorgarlic.JPGWe finished digging up the garlic today, despite the heavy heat. Here I am moving the bundles of garlic to a shed so that they can dry. (The chicken coop is in the background.) Yes, it is fun to drive a tractor!

We are eating garlic every day, so all of the vampires have left the premises. Here is a favorite way to use fresh garlic.

Roasted Garlic Soup

  • 1 head of garlic, peeled
  • olive oil as needed
  • 6 cups chicken stock
  • salt and pepper to taste
  • 4 egg yolks
  • 1 cup heavy cream
  • grated parmesan cheese
  • sliced French bread, toasted

Place the peeled cloves of garlic in a ramekin and cover with olive oil. Bake at 350 degrees for 20 minutes, or until the garlic is very tender. Mash the garlic. Put the garlic, stock, salt, and pepper in a stock pot and bring to a boil. Whisk together the egg yolks and cream. Pour a little of the hot stock into the yolk mixture to temper the eggs. Pour the yolk mixture into the stock and whisk constantly on medium heat until slightly thickened, or 180 degrees. Do not boil. Top with cheese and croutons.