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garlic soup
Aug. 4th, 2006 03:16 pmI love that the Dutch call cloves of garlic 'toes'. It's so much more fun to cook with teentjes knoflook.
This month's Aller Hande had a recipe for garlic soup which we tried a few days ago. It was excellent:
6 toes of garlic, sliced thinly
2 T almond slivers
750 ml chicken broth
olive oil
(the recipe also calls for saffron, but I couldn't find any at the store, so we made it without)
In a small kettle, saute the garlic in plenty of oil, until it begins to brown (which should take awhile). At the same time, dry roast the almond slivers over moderate heat. When the garlic is cooked, add broth. Season with black pepper, and parsley (if desired), and bring to a boil. Serve with the almond slivers for garnish.
This makes two smallish bowls. It's definitely an appetizer soup, and not a main dish. It's good enough that I just finished making another batch, which I doubled this time, so that we have left-overs. It smells heavenly, and tastes it too.
This month's Aller Hande had a recipe for garlic soup which we tried a few days ago. It was excellent:
6 toes of garlic, sliced thinly
2 T almond slivers
750 ml chicken broth
olive oil
(the recipe also calls for saffron, but I couldn't find any at the store, so we made it without)
In a small kettle, saute the garlic in plenty of oil, until it begins to brown (which should take awhile). At the same time, dry roast the almond slivers over moderate heat. When the garlic is cooked, add broth. Season with black pepper, and parsley (if desired), and bring to a boil. Serve with the almond slivers for garnish.
This makes two smallish bowls. It's definitely an appetizer soup, and not a main dish. It's good enough that I just finished making another batch, which I doubled this time, so that we have left-overs. It smells heavenly, and tastes it too.
