GARLIC SOUP
Posted: Wed Nov 01, 2006 5:43 pm
I woke up about 2.30 this morning with such a sore throat I could hardly swallow, and today I just can't stop sneezing, and I'm feeling really sorry for myself, so I decided it was time to make some Garlic Soup.....:
4 tblsps. olive oil
5 whole garlic bulbs, cut in half crossways
25g flour
1.5 litres hot water
4 sprigs thyme
sea salt
freshly ground black pepper
100g thin vermicelli (I haven't got any, so I won't)
large bunch flat-leaf parsley, finely chopped
Serves 6
Heat oven to Gas 1 (140c)
Drizzle oil in oven-proof pan and put in halved garlic bulbs. Roast for about an hour until soft & golden.
Remove it from oven then, and squeeze out the soft buttery flesh when cool enough to do so (!) into the same pan, with all the juices, and sort of mash together.
Over a medium heat, mix in the flour so it absorbs the oil and makes 'a roux'.
Slowly pour in the hot water, stirring constantly.
Add the thyme and seasoning and simmer for 20 mins.
Remove from the heat, discard the thyme stalks, and (using a hand held blender), blend until smooth.
Return to the heat, add the vermicelli and cook for a further 3 mins.
Add the parsley just before serving.
(Incidentally, because we're supposed to be in for a widespread frost tonight, I harvested all my Florence Fennel Bulbs, which are 'ready' anyway, and I'm going to use the slightly pock-marked outer layers of the bulbs in the soup to add extra flavour, instead of the vermicelli...)
Mmm.... I can feel my cold 'quivvering' as I type !
Maybe best to have this soup leading up to a weekend when you're not meeting lots of people. I suspect the garlic will still be ooozing out of your paws DAYS or WEEKS later !!
4 tblsps. olive oil
5 whole garlic bulbs, cut in half crossways
25g flour
1.5 litres hot water
4 sprigs thyme
sea salt
freshly ground black pepper
100g thin vermicelli (I haven't got any, so I won't)
large bunch flat-leaf parsley, finely chopped
Serves 6
Heat oven to Gas 1 (140c)
Drizzle oil in oven-proof pan and put in halved garlic bulbs. Roast for about an hour until soft & golden.
Remove it from oven then, and squeeze out the soft buttery flesh when cool enough to do so (!) into the same pan, with all the juices, and sort of mash together.
Over a medium heat, mix in the flour so it absorbs the oil and makes 'a roux'.
Slowly pour in the hot water, stirring constantly.
Add the thyme and seasoning and simmer for 20 mins.
Remove from the heat, discard the thyme stalks, and (using a hand held blender), blend until smooth.
Return to the heat, add the vermicelli and cook for a further 3 mins.
Add the parsley just before serving.
(Incidentally, because we're supposed to be in for a widespread frost tonight, I harvested all my Florence Fennel Bulbs, which are 'ready' anyway, and I'm going to use the slightly pock-marked outer layers of the bulbs in the soup to add extra flavour, instead of the vermicelli...)
Mmm.... I can feel my cold 'quivvering' as I type !
Maybe best to have this soup leading up to a weekend when you're not meeting lots of people. I suspect the garlic will still be ooozing out of your paws DAYS or WEEKS later !!