I also whisked in the juice of a quarter of a lemon to balance out the richness. Because the soup became a little salty, I thinned it out with about a cup of water. While I tasted it before adding the cheese and found it pretty perfect as is, the pecorino make it just that much more luxurious. It is STUNNINGLY delicious! I was so exited to finally be making it, though, that I made a mistake: after the second simmer, I whisked over half of the huge fluffy mound of pecorino I’d grated with a microplane directly into the soup before I realized that, per the recipe, it was supposed to be used for garnish. I have a monstrous appetite for garlic, and I’ve been eyeing this recipe for years before making it today. i’ve got the house to myself tonight and i intend to have a moderate bowl of the soup along with some bread and salad, and serve up the rest of the soup tomorrow among three people.īut the more i think about it, the more i doubt that there will be any trace of garlic soup by tomorrow. (and cake, i must have cake.) sometimes i think getting sick is just an excuse to eat garlic soup. Today, i woke up feeling a lot more like death than a few beers last night can explain, knew i was sick, and started formulating a plan: tea, tea, garlic, more tea, kombucha, GARLIC SOUP. interesting (ready: gassy) effects on the body. since then, every time i mention it, she says “not if we’re going to have to go out in public the next day!” because as it turns out, eating 25 cloves of garlic for dinner has some. if there had been more, we would have eaten as much more as there was. i made this for myself and my mother once… i used a few extra cloves of garlic, of course… and once it was ready, mmm boy! we ate 25 cloves of garlic each, at once. Mmmmmmm this is my faaavorite… i’m a garlic addict. Rewarm over medium heat, stirring occasionally. Squeeze juice of 1 lemon wedge into each bowl and serve.ĭo ahead: Can be prepared 1 day ahead. Season with salt and pepper.ĭivide grated cheese among 4 bowls and ladle soup over. Return soup to saucepan add cream and bring to simmer. Working in batches, puree soup in blender until smooth. Add chicken stock cover and simmer until garlic is very tender, about 20 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add onions and thyme and cook until onions are translucent, about 6 minutes. Melt butter in heavy large saucepan over medium-high heat. Squeeze garlic between fingertips to release cloves. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Add 2 tablespoons olive oil and sprinkle with salt and pepper toss to coat. Place 26 garlic cloves in small glass baking dish. “If everyone ate more garlic, the world would be a happier place,” she says, and if this soup is any indication, I wholeheartedly agree.Ĥ4-Clove Garlic Soup with Parmesan Cheeseģ 1/2 cups chicken stock or canned low-salt chicken brothġ/2 cup finely grated Parmesan cheese (about 2 ounces) My 11-clove serving was heavenly, and with a glass of wine we fell back into that haze of garlic Ruth Reichl so aptly describes in Comfort Me With Apples after feasting on duck with garlic mosaics, fish wrapped in puffs of garlic pastry, lamb surrounded by garlic puree, arugula salad with garlic-rubbed croutons and poached figs in red wine with garlic meringues at Chez Panisse. 28 are roasted and then peeled, 18 peeled and then simmered, and somehow the outcome is subtle, but not boring. Let’s just cut to the chase already: the soup has 44 cloves of garlic in it. Reminding myself that complaining about the weather makes for about as interesting conversation as “wow, I thought it was 4:15 but it’s only 3:45,” I decided to roll with it, as well as with The Coolest Anniversary Present Ever from my husband: an eggplant-colored, 7.25 quart oval Cocotte and a soup I’ve had bookmarked since last winter. Don’t get me wrong - I love fall - just not in August. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it.
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