richard Try to get hold of large, plump garlic for this recipe. I always buy mine from market stalls which tend to sell bags of six for a quid. These are far superior to the over-priced, dry, miserable, mean-spirited, walnut-sized, dull 25 watt bulbs they sell in supermarkets.
There are many recipes for garlic soup out there but this is a good one. Simple, clean, rich and filled with flavour.
Preparation time: 15 minutes
Cooking time: 20 minutes
Skill level: Easy
Serves: 4
Ingredients
- garlic – 2 large bulbs – cloves peeled
- vegetable stock – 2 pints
- olive oil
- parsley or chives – 2 tbsp – finely chopped
- saffron – pinch
- salt and pepper
Heat the oil and add the garlic and saffron. Lower the heat and allow to sweat for 3-4 minutes.
Next add the stock, bring to the boil, lower the heat and simmer for 15 minutes.
When cooked, liquidize into a smooth emulsion, season and add the parsley or chives.
Serve immediately and enjoy.
Verdict: This soup is GOOD.
Drink: Monday night is temperance night, so just water.
Entertainment: ‘Still Game‘, episodes 4, 5 & 6, series 1. S’cone
I can’t cook as a general rule, but I certainly can’t cook without a large glass of booze to hand, so what do you recommend that will charge me with the necessary courage to attempt this culinary delight?
Hi Toria, I would always advise you to cook with a large glass of something within arms reach whether you need courage or not … it’s one of the perks of the job.
Obviously the longer a dish takes to prepare the more you are likely to drink, and booze-induced courage could gradually slip into drunken mutterings and tears. However, the above only takes 35 minutes to make so you should stay on the right side of sobriety.
As to which booze to choose, my advice is to drink whatever you fancy and is close to hand… I’d say you sound like a woman who likes her gin and tonic.
R