Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us

Elephant Garlic Soup

Elephant Garlic Soup


Yield: serves 6-8


Elephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 12 cups water
  • 3-4 large potatoes, peeled and cut into chunks
  • 8-10 cloves elephant garlic, peeled
  • 1 tablespoon flour
  • 1 cup milk
  • salt and pepper to taste
  • green onions, cleaned and checked, chopped (for garnish)
  • sour cream (for garnish)


  1. In a large stockpot, heat oil over medium-high heat.
  2. Add onion and cook until soft.
  3. Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.
  4. Blend soup with an immersion blender.
  5. Combine flour and milk in a separate bowl and blend until smooth. Add to soup.
  6. Season and continue cooking, partially covered, for 5 minutes before serving.


This soup is great served with chopped green onions or a dollop of sour cream. I like to serve it as a first course for Shavuot.

Amy Stopnicki is the author of Kosher Taste.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Start a Discussion
1000 characters remaining
Related Topics
Cook It Kosher - Food Blog