My searches have turned up conflicting answers in the BB (mostly use the whole head), in The Food Lover's Tiptionary (use just one clove), & Internet (both answers). Recipe is below, if that helps--what should I use? Thanks!
Recipe By :Excellent, bright orange soup.
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe tomatoes -- peeled, seeded, and coarsely chopped
4 tablespoons unsalted butter
2 pounds carrots -- or more, peeled and coarsely shredded
2 pounds white potatoes -- peeled and coarsely shredded
4 large shallots -- chopped
2 small onion -- coarsely chopped
6 cups chicken stock -- or maybe 25% more
2 teaspoons salt
2 teaspoons sugar
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
Freshly ground pepper -- but not too much
Italian parsley -- finely chopped
Sour cream thinned with a little milk -- placed into a Baggie with the corner cut off and squiggled onto the servings
Begin boiling water to blanch tomatoes for easy peeling. Continue with the
tomatoes while preparing rest of recipe.
Melt butter in a medium-sized saucepan. Add carrots, potatoes, shallots,
and onion. Mix to coat with butter, and cover. Over the lowest heat, cook
for 10 minutes, shaking pan occasionally to prevent scorching.
Add 1/4 cup of the chicken stock (for 8-serving recipe) and continue
cooking, covered, for 10 minutes. Add tomato pulp. Mix and simmer
uncovered for 10 minutes more.
Add balance of the stock, salt, sugar, tomato paste, ground coriander, and
pepper. Simmer an additional 10 minutes. Correct seasoning if necessary,
but don't be tempted to add salt at this point, as the salt tends to
intensify as the soup stands (or is refrigerated for later). For the
2-quart (8-serving) recipe, I increased the salt to 1 1/2 tsp last time,
and the soup became too salty. I suspect that 1 1/4 tsp might be too salty
also, so I'm leaving it at 1 tsp.
Let cool slightly. Using low pulse setting, mix soup
in batches in a blender for just a few seconds, or use a stick blender
right in the pot. The texture should remain coarse. Ladle into bowls;
garnish and serve.
MAKE AHEAD. This soup is nice when it's just made, but it tastes even
better the next day. Reheat gently before serving.
"Lee Bailey's City Food"
"4 generous quarts"
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Per Serving (excluding unknown items): 117 Calories; 3g Fat (25.6%
calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 8mg
Cholesterol; 1116mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.