Tuesday, August 12, 2014



Garlic Soup With Garlic Keepers

I tried to come up with an appropriate name for the garlic soup that was served to me last week by a chef friend of mine. Chef Stratton hosts small dinner gatherings about every 2 months in his home for all of us who are fortunate enough to attend. The adjectives I considered were, scrumptious, delectable, luscious, delicious, yummy, pungent, extravagant, luxurious and the list goes on and on. I finally decided that the soup is richly decadent. Perfect name for it; Decadent Garlic Soup. I've printed the recipe below, with permission from Stratton. He says he doesn't remember how he came up with it but if I know him, it was from plenty of experimentation.

I have 2 of my garlic keepers for sale. Number 1 is very ornate. She looks sort of like a mosaic with her green trade beads. I have price her at $28. She is 3”wide by 3” deep by 4 1/2” high and has a green oxide glaze.

Sold. Thank you Mary and Doug

Garlic Keeper number 1

Garlic Keeper number 1

Number 2 is smaller with a dark green glaze with hints of blue and purple. Her beads are a deep purple shade. I have priced her at $22. She is 3” wide by 3” deep by 3” high.

Garlic Keeper number 2

Garlic Keeper number 2

You can e-mail me if you are interested in purchasing either or both of my latest Garlic Keepers. I accept Paypal or personal checks.

Here is the recipe for the soup. Hope you love it as much as I do. You might want to double this recipe because everyone who has a bowl, usually asks for more. It tastes great the first time around and every bit as wonderful the second or third day if left in the fridge.



4 Whole garlic heads
1 Quart plus 2 cups chicken stock
6 egg yolks
1 Cup parmesan cheese, grated
1 T. Extra virgin olive oil
6 Fresh sage leaves
3 Sprigs of thyme
2 Whole bay leafs
S and P to taste


1. Peel and grate the garlic. I used my food processor.
2. Heat olive oil in large sauce pan. Large enough to hold 3 quarts
3. Add garlic and saute til it becomes golden.
4. Add whole herbs and saute briefly.
5. Add the chicken stock.
6. Bring to a boil, reduce heat and simmer partially covered for 30 minutes.
7. Remove whole herbs
8. Whisk together the egg yolks and parmesan cheese until thoroughly mixed.
9. While whisking, slowly drizzle 3 ladles of stock into the egg yolks and cheese.
10. Then, while whisking the stock, slowly stir back in the eggs, cheese and stock. This is called tempering. Must be done slowly so the eggs do not curdle.
11. Continue whisking until it comes to a boil. Remove from the heat and using an emersion blender, puree til smooth.
12. Taste and adjust seasoning with s and p if needed.
13. Garnish with fresh sage leaf in each bowl and a very small drizzle of olive oil. Now..sit back and enjoy the soup and the compliments!

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  1. Thank you for the recipe. You make me think I can actually make this. I loved the one our chef, Wayne, made and can't wait to try your rendition...Your step by step instructions make it very clear...thanks again <3

  2. Trish
    OMG !!! I was another one fortunate enough to be invited to dinner when this fabulously decandent garlic soup was served. The only way it could have been any better than it was is for there to have been twice as much !! ☺☺ The garlic keeper goddesses watching over your garlic & the decadent garlic soup will definately keep the vampires away. have a good day

  3. Yuuummmmm the soup looks sooooo good. Thanks for the receipt. Your garlic holders are so beautiful.

  4. I am going to make this soup!
    thank you

  5. Hi Cheryl. Hope you are doing good. I've been off the computer-well on and off. I'm trying to really cut back and have been finding that I am getting a lot more done than I was. I couldn't resist your post though, so here I is.:) Great recipe and it does look really good. Have a wonderful day and by the way, isn't it a sad day that Robin Williams who made us laugh so much is now gone. I hope that anyone with his disease will make it a point to get help. Depression is terrible. Take care.

  6. That soup looks divine. Will try it . I gope you have. Better. Summer over there, here it is absolutely horrible!!!!!!!

  7. I am making it and will try not to salivate! yum and thank you Cheryl. and of course your GARLIC KEEPERS...superb!


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