One of the cookbooks I return to frequently is Cooking at Home with a Four-Star Chef by Jean-George Vongerichten and Mark Bittman. The recipe for garlic soup is a revelation, using the cloves from four heads of garlic as the vegetable and star ingredient. Lightly sauteed and simmered in chicken broth, the result is a creamy hearty mix that you know right from the first spoonful that you are somehow being redeemed.Once the cloves are separated, pour boiling water over them for 15 - 20 seconds, this aids in peeling off their skins easily.
Thinly slice the cloves.
Saute in olive oil over medium heat, careful not to colour the cloves. Add the thyme and stir until the cloves begin to soften. Add six cups of chicken stock, bring to the boil and simmer for around 20 minutes.
For added redemption, the recipe suggests adding chopped greens to the bottom of each bowl before ladling in the soup. I've used arugula, parsley and lettuce in the past. Today I'm using young leaves of Swiss chard, julienned.
Saute in olive oil over medium heat, careful not to colour the cloves. Add the thyme and stir until the cloves begin to soften. Add six cups of chicken stock, bring to the boil and simmer for around 20 minutes.
For added redemption, the recipe suggests adding chopped greens to the bottom of each bowl before ladling in the soup. I've used arugula, parsley and lettuce in the past. Today I'm using young leaves of Swiss chard, julienned.The soup is finished with two eggs that have been lightly whisked with champagne or white wine vinegar. Whisk that into the soup until the egg becomes shreds. Adjust the seasoning and serve.
Loads of garlic...what a great recipe!
ReplyDeleteWelcome aboard, GarlicBOSS!
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