Poached Garlic Soup

This one takes some time, but the end product is well worth it. I like to mix in shrimp into the final product for a little texture, color, and variety. Don't skimp on the garlic, the flavor garlic flavor isn't as overpowering as you'd think. Just be sure to drain the water and start each boiling phase with "fresh" water.

• 2 cups garlic cloves (about 3-5 heads)
• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion (1/4-inch dice)
• 1 cup finely chopped leek, white part only
• 1/2 cup diced celery (1/4-inch dice)
• 1 bay leaf
• 1 tablespoon salt
• 1 cup diced, peeled, russet potatoes (peeling optional - I rarely do)
• Freshly ground pepper
• 3 cups chicken stock or canned low salt chicken broth
• 1 tablespoon oregano
• 4 cups roughly chopped spinach leaves (Kale might work too, you'd probably have to cook it longer - I've never tried it though)
• 1 cup heavy cream
• 1/2 - 1 lb shrimp (optional)

Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a pot of salt water (1 Tbsp per quart ought to do it) and bring to a boil. Drain and repeat twice (for a total of three boil-drain phases) to neutralize the garlic's acidity, leaving only the sweetness behind.

Heat the olive oil in a large pot over medium heat. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are tender, about 15 minutes.

Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway (I usually blend as much of the solids as I can and then stir it in with the rest of the liquids). If you use a blender, make sure there is an open vent. This will prevent a vacuum effect that can create a heat explosion. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.