You should make a soup that has a large, very cute, big-eared animal in its name. Because elephants. Actually, elephant garlic. This type of garlic gets its name because it's huge and heavy. The four heads this soup requires is like mild weight-lifting, at a pound each. Elephant garlic tastes closer to leeks, which is also in this recipe. It's an almagamation of vegetables in the allium family, such as garlic, onions, scallions, leeks, shallots, and chives. Many have that thin, paper skin. All have a strong flavor. The soup is delicate marriage of sweet and savory.
Elephant garlic is actually closely related to the leek and thought by some to be its wild ancestor. The bulbs are very large and can weigh more than a pound.... Read More