Creamy Garlic Soup
The shiitake mushrooms in this dish add a distinctive flavor to the stock. Once they have soaked, you can slice them and use them later in a stir-fry or omelet.
INGREDIENTS | SERVES 6
4 heads of garlic
6 cups chicken or vegetable stock
4 dried shiitake mushrooms
1 teaspoon sea salt
14 ounces silken tofu
6 teaspoons extra-virgin olive oil
¼ cup parsley, minced
¼ cup pine nuts, toasted
Preheat oven to 375°F.
Wrap garlic in aluminum foil; bake 20 minutes, or until tender.
In a large saucepan, add stock and shiitake mushrooms; simmer gently while garlic is baking.
Remove garlic from oven, cool, remove aluminum foil, and slice off flat end of garlic head. Squeeze softened cloves into a bowl; set aside.
In a blender, purée roasted garlic, salt, silken tofu, and 2 cups stock until smooth.
Remove shiitake mushrooms from stock and set aside to use at another time. Add puréed tofu mixture to the stock; heat just until warmed through.
Ladle soup into individual bowls; drizzle a teaspoon of olive oil along surface. Top with minced parsley and toasted pine nuts.
PER SERVING Calories: 270 • Fat: 11 g • Protein: 10 g • Sodium:364 mg • Carbohydrates: 36 g • Fiber: 3 g
Quick Garlic Bread
Slice a piece of sourdough bread and rub the top with a slice of garlic clove. Then brush the bread with olive oil and top with grated Romano cheese. Run under the broiler until golden brown and serve along-side the soup. Add a simple green salad to balance out the meal.