Introducing my wonderful, chef-of-a-boyfriend, Nathaniel + First For Everything's first food/recipe blog post!
It’s been a month since Kirsten and I started at our new school, and it has been fun, challenging, rewarding, and most of all, exhausting. The first two weeks, I was focused on adapting to an entirely different organization and schedule, as well as getting to know my students. The last two weeks, for various reasons, there has been at least one coworker missing almost every day. This means the rest of us have been taking on extra classes and combined classes. Either from the added workload or from sick students coughing and sneezing in our faces, Kirsten and I have both picked up lingering colds. Today, she woke up noticibly worse and her health dwindled throughout the day.
She finally went to the doctor, who prescribed her antibiotics. In an attempt to make her feel better as well as fight off my own sickness, I decided to make something to boost our immune system. I came across an article a few months ago that claimed garlic soup could defeat common colds and even the flu. We both love garlic so I figured I’d give it a shot. After looking at the recipe mentioned above and a couple others, I went to the local market to find ingredients. After perusing the grocery, here’s the recipe I came up with and it ended up being delicious (it’s very similar to the original recipe but tweaked for garlic lovers and what was available):
Cold Killer Garlic Soup
YIELD: Serves 4 | PREP TIME: 5 minutes | COOK TIME: 70 minutes
60 cloves garlic (peeled)
½ cup fresh ginger
2 tbsp olive oil
2 tbsp butter
2 cups onions
½ small green Korean hot pepper (A little spicier than a jalepeño)
1 pinch Chinese pepper powder
3 ½ cups chicken broth
½ cup coconut milk (or ¼ cup low fat milk)
2 pinches sea salt
fresh ground pepper to taste
Preheat oven to 350 Fahrenheit (toaster oven in my case). Wrap 30 cloves of garlic in foil, coat with olive oil and a pinch of sea salt and close foil tightly. Bake for 45 minutes.
While baking, slice the onions and chop the ginger and pepper. In a large saucepan, over medium heat, melt the butter and saute the onions, ginger, pepper and pepper powder until the onions are translucent (about 6 minutes).
Add the 30 cloves of raw garlic along with the 30 cloves of roasted garlic to the pan and fry for an additional 3 minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and blend about 75% of the chunks. Add the blended mixture back in the pan, add the milk and bring back to a simmer. Add salt and pepper to taste and squeeze a lemon wedge into each bowl before serving. That’s it!
Since you’ll already have lemons and ginger, throw some chopped ginger, a lemon wedge and a squeeze of honey into a cup of hot water. It’ll make a nice tea for sore throats and colds!