Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
2 tablespoons butter
2 garlic cloves, roasted
2 onions, chopped
2 potatoes, peeled and diced
8 zucchini, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes, gluten-free
1 tablespoon gluten-free tamari or soy sauce
4 tablespoons chopped fresh dill weed
Take a head of garlic and slice off the top. Add a splash of olive oil and place on foil in toaster oven. Roast garlic head for about 1 hour at 375 F.
In a large frying pan, melt butter; add onion and sauté until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, transfer ingredients in small portions to a food processor or blender. Add the roasted garlic cloves and purée the ingredients and pour into cooking pot.
Add milk and bring just to below boiling, but do not boil.
Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste.
Chill, and serve garnished with dill weed. Spread the remaining garlic on toasted gluten-free bread and eat with soup! Yum!