Elephant Garlic Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
90
protein 
2 g
sodium 
379 mg
carbohydrates 
8 g
fat 
5 g
fiber  
1 g
cholesterol 
5 mg
Servings 
6
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.