Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Your instructions only say to cook the garlic, not when and how you use it.
I found this to be a little bland, but my friend really enjoyed this.
The garlic cloves are cooked and caramelized first and then the rest of the ingredients are added to the pot with the garlic. You can use an immersion blender or regular standing blender to get everything nice and creamy. We hope you enjoy the recipe!
I’m not sure if the garlic is cooked whole or in tiny pieces?
The garlic cloves are cooked whole so they can get caramelized and sweet before the other ingredients are added to the pot. We’ve tweaked the recipe so it’s more clear. Thanks, and we hope you enjoy!
Serving size. How many servings in this recipe?
I wouldn’t ever have thought about combining farro and sugar snap peas with potato soup, but the combination was flavorful, light and fresh. The only thing I would have changed is using a little less broth, maybe 3 1/2 cups, since the soup was thin and I couldn’t add all the plant milk because it was so thin.