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
- 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