Canyon Ranch Blog

Elephant Garlic Soup

Nutrition Information (per serving)

2 g
379 mg
8 g
5 g
1 g
5 mg

2 cloves elephant garlic, peeled
1 cup chopped button mushrooms
¼ cup chopped parsnips
½ cup chopped leeks
1½ Tbsp extra-virgin olive oil
⅓ cup white wine
3 cups chicken stock
1 tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp heavy cream
2 Tbsp thinly sliced scallions

  1. Preheat oven to 350F. Place garlic on a small baking pan and cover with aluminum foil. Roast for 15 minutes, or until soft.
  2. In a large saucepan over medium heat, sauté mushrooms, parsnips and leeks in olive oil until translucent. Add wine and cook until almost dry.
  3. Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add garlic, transfer to blender container and puree. Stir in heavy cream, salt and pepper. Stir in scallions.
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