I love food. There's no need to deny it: it's something I really love to indulge in. But you may have noticed that there has been no new recipe here on the blog for a while. The reason is simple: when I'm ill, experimenting in the kitchen and trying new recipes and ingredients is probably the last thing on my mind. The flu has really taken its toll on me, and I'm only now slowly easing back into my favorite rituals.
Over the weekend it was clear that I needed a culinary pick-me-up. And what better than a hearty soup to cheer me up, pack my body with vitamins and energy and make me happy? This garlic soup was the perfect match. Easy to prepare, smelling heavenly (of course, you have to really love garlic and its aroma) and tasting even better. However, after whipping it up for the first time I realized that the original recipe needed a slight alteration: you are supposed to use 26 baked and 18 raw garlic cloves. Well, let me just tell you, 18 raw garlic cloves are just. plain. too. much. The soup will literally burn your stomach (the lesson I learned the hard way). I would strongly recommend going down to 5-6 raw garlic cloves, and bake the rest of them. That's when this soup becomes really heavenly!
44-clove garlic soup
(Inspired by The Smitten Kitchen)
You'll need:
* 38 garlic cloves, unpeeled
* 2 tbsp olive oil
* 2 tbsp butter
* 3 onions, sliced
* 2 tsp Provencal herbs
* 6 garlic cloves, peeled
* 1 liter (approximately 3 1/2 cups) chicken stock
* 200ml whipping cream
1. Preheat oven to 180°C. Place 38 unpeeled garlic cloves in a ceramic baking dish. Add olive oil and sprinkle with salt and pepper. Toss to coat the cloves.
Over the weekend it was clear that I needed a culinary pick-me-up. And what better than a hearty soup to cheer me up, pack my body with vitamins and energy and make me happy? This garlic soup was the perfect match. Easy to prepare, smelling heavenly (of course, you have to really love garlic and its aroma) and tasting even better. However, after whipping it up for the first time I realized that the original recipe needed a slight alteration: you are supposed to use 26 baked and 18 raw garlic cloves. Well, let me just tell you, 18 raw garlic cloves are just. plain. too. much. The soup will literally burn your stomach (the lesson I learned the hard way). I would strongly recommend going down to 5-6 raw garlic cloves, and bake the rest of them. That's when this soup becomes really heavenly!
44-clove garlic soup
(Inspired by The Smitten Kitchen)
You'll need:
* 38 garlic cloves, unpeeled
* 2 tbsp olive oil
* 2 tbsp butter
* 3 onions, sliced
* 2 tsp Provencal herbs
* 6 garlic cloves, peeled
* 1 liter (approximately 3 1/2 cups) chicken stock
* 200ml whipping cream
1. Preheat oven to 180°C. Place 38 unpeeled garlic cloves in a ceramic baking dish. Add olive oil and sprinkle with salt and pepper. Toss to coat the cloves.
2. Cover the dish with foil and bake 45 minutes (until cloves are tender). Let cool, then squeeze the garlic to release cloves.
3. Melt butter in a saucepan. Add onions and herbs and cook until onions are tender and translucent (5-6 minutes). Add roasted garlic and 6 raw garlic cloves and cook 5 another 5 minutes.
4. Add chicken stock, cover and simmer until garlic is very tender (20-30 minutes).
5. Use the submersible blender to puree the soup until smooth. Add cream and bring to simmer. Season with salt and pepper, if necessary.
6. Serve with croutons.
Bon appétit!
3. Melt butter in a saucepan. Add onions and herbs and cook until onions are tender and translucent (5-6 minutes). Add roasted garlic and 6 raw garlic cloves and cook 5 another 5 minutes.
4. Add chicken stock, cover and simmer until garlic is very tender (20-30 minutes).
5. Use the submersible blender to puree the soup until smooth. Add cream and bring to simmer. Season with salt and pepper, if necessary.
6. Serve with croutons.
Bon appétit!
That is pretty neat! I've posted a particularly special Venice Carnival! I follow your blog :) You can follow me on:
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Kiss
Very good idea! This soup is your natural and tasty medicine :) Hope you'are getting better!
ReplyDeleteI'm so sorry you were sick so long! But this yummy soup looks like it is the perfect medicine for your ailments! Yum yum!
ReplyDeleteI hope you feel better soon! I've never heard of garlic soup! I love garlic! Soup is always great when you don't feel the best!
ReplyDelete~Jessica
Jeans and a Teacup
Hi Ivana! It looks very delicious and good, something to have during these cold days! Loving food too and also to try new ones!!:) Will pin the photo dear, kisses! xo
ReplyDeleteMy husband would love this! Unfortunately, I have a garlic allergy! :(
ReplyDeleteSoups and creams are the best when you're feeling under the weather, but although it looks great I don't enjoy garlic that much, hahaha!!
ReplyDeleteGirls that glitter love the dark
xoxo
I'm a total garlic lover which is something my husband can attest to so you had me at garlic with this one Ivana! I will definitely have to try it sometime. I hope you're getting stronger again. Soups like this would definitely help. Thanks for sharing this recipe!
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Yum yum... It must taste delicious!
ReplyDeleteOMG... my mouth just watered! I love garlic and this looks amazing!!!! Thanks for sharing your recipe. :)
ReplyDeletexo – Sheila
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Ooo, I just have to try this! OM NOM NOM! :) <3
ReplyDeleteoh my! this looks heavenly and I'm so glad to see someone else shares my obsession with garlic:) I always say...you can never use too much garlic.
ReplyDeleteXO, Gina
Thanks for sharing! I love reading soup recipes, they come in handy this time of year too!
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One of my favorite restaurants in Chicago (it's now closed- bummer!) used to serve roasted garlic gloves with their bread, and gosh...I still have foot fantasies about it! I bet this recipe is even better! :) I am working on printing out some of my most favorite recipes of yours that I'd like to try and making an "Ivana" section in my cookbook! :)
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