Garlic That Lingers

Ken Frank loves garlic. So it’s no surprise that the chef-owner of La Toque in West Hollywood is a longtime supporter and participant in the Los Angeles Garlic Festival.

Every year, in addition to setting up a food stand at the event, Frank offers a garlic menu during the entire month.

One of the recipes he developed, naturally enough, is garlic soup. His secret: elephant garlic chips.

“Experimenting with elephant garlic was fun,” Frank says. “Its large size gave me the idea of frying the chips I use to garnish the soup. People rarely guess what the chips are until they’re told. But they are delicious.”

Elephant garlic is milder and sweeter than regular garlic and can be used in much the same manner. Because it is not as sharp and pungent as regular garlic, however, it should be used in larger quantities--something that hardly bothers garlic lovers. The cloves are wonderful roasted and pureed as a spread for appetizer toast. And then, of course, there is the chip option.

The Los Angeles Garlic Festival is this Saturday and Sunday in Westwood. See this week’s Food Calendar for details.

LA TOQUE’S ROASTED GARLIC SOUP

1 head whole, unpeeled garlic

1 small onion, sliced

1 small leek, white only, sliced

Olive oil

1 potato, sliced

1 quart vegetable broth or water

1 to 2 cloves elephant garlic

2 tablespoons half and half

Salt, pepper

1/2 sweet red pepper, julienne-cut

Roast heads of garlic at 325 degrees 45 minutes until tender and golden brown.

Saute onion and white of leek in 1 tablespoon olive oil in large kettle until tender but not brown. Add roasted garlic, potato and vegetable broth. Cover and simmer 1 hour.

Slice elephant garlic cloves into paper-thin slices to make garlic chips for garnish. Fry slices in 1 tablespoon or more olive oil 2 minutes or until golden brown. Drain on paper towels and reserve.

Just before soup is done, add half and half. Puree and strain soup. Season to taste with salt and pepper. Pour soup into bowls and sprinkle with red pepper and fried garlic chips. Makes 8 servings.

Note: Be sure to use fresh garlic cloves--older garlic tends to taste bitter.