Located in California’s San Joaquin Valley, the town of Gilroy is home to the annual Gilroy Garlic Festival. As the artichoke is celebrated in Castroville, so is garlic in Gilroy. Although garlic soups can be found in many countries (made with chicken broth and red wine in southern France and with saffron and sherry in Spain, to name a couple), the following is a simple California recipe that I have enjoyed for years. This makes a great lunch, served with a crusty loaf of bread, a good red wine, and a salad.

　　

Ingredients

serves 4

　　1 tablespoon olive oil

　　1 yellow onion, coarsely chopped

　　24 large cloves garlic

　　2 large russet potatoes, peeled and cut into chunks

　　6 cups chicken stock (page 91) or water

　　Salt

　　Several sprigs of thyme, for garnish

　　Several sage leaves, sliced, for garnish

　　

Step 1

Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and sauté for 5 minutes, until the onion is softened and the garlic cloves are slightly browned.

　　

Step 2

Transfer the onion and garlic to the slow cooker and add the potatoes. Cover with the stock. Cover and cook on low for 6 to 8 hours, until the potatoes are very tender. Using a handheld blender, purée the soup until smooth. Season with salt to taste.

　　

Step 3

Ladle the soup into individual bowls and garnish with the thyme and sage. Serve at once.

　　Cooks' Note

　　Suggested Beverage: Try the unique Grand Noir from Storrs Winery in Santa Cruz, which is just west of Gilroy, or Bonny Doon’s Cigare Volant.

　　The Gourmet Slow Cooker: Volume II