A French Roasted Garlic Soup Recipe
French Roasted Garlic Soup | Recipe
While this current pandemic sweeps the globe, we are being forced, in some ways, to take stock of our day-to-day. Grappling with a new lack of freedom and movement, new routines in our lives, in surreal situations akin only to Hollywood movies. It brings into stark reality the fleetingness of our lives, and how precious time with our loved ones truly is.
My hope through all of this is that we become more compassionate. Not only with people with we interact with daily, but that we have more compassion for people who live in countries that experience restrictions, fear and uncertainty which we are now temporarily living through as a never-ending occupation.
Staying at home with our families, eating out less and cooking in the home more, has for me at least, encouraged me to be more diligent with the ingredients I have available, be more creative, resourceful and keep things a little more basic.
This recipe uses ingredients you are likely to have to hand on any given day: garlic, onions, herbs and broth. Garlic, especially, is highly nutritions with potent health-giving anti-viral and anti-bacterial properties. A simple soup, greater than the sum of its parts.
This is a very challenging time for many people. My heart goes out to you, and I wish you all the very best of health.
You Will Need
2 Large Garlic bulbs
3 Banana Shallots
1 tsp each Fresh Oregano & Thyme Leaves
1 Ltr Vegetable Stock
Small Bunch Parsley
Knob of Butter
Salt & Pepper
Pre-heat the oven at 180°C.
Break the garlic bulbs apart but keep the skin of each clove intact. Retain two cloves and spread the remainder out on to a baking tray. Bake for 10 minutes until lightly roasted.
Remove from the oven, and when they are cool enough to handle peel away the skins. Then set them aside.
Peel and chop the shallots, plus one of the garlic cloves retained earlier, put into a large heavy-based saucepan or casserole with the butter. Fry gently over med-high heat until lightly cooked but not brown.
Add the oregano and thyme leaves, season with salt and pepper and fry for a further three minutes or so before adding the stock and roasted garlic. Bring to a boil, then reduce the heat and simmer gently for 10 minutes. At this point, you might like to taste and adjust the seasoning. Remove from the heat allowing the soup to cool for a minute or two. With a stick blender, blend the soup until reasonably smooth.
Thinly slice the remaining garlic clove, and in a dry frying pan over a medium heat brown the garlic slices. Ladle the soup into bowls, and garnish with the garlic slice and chopped parsley leaves.
You can serve the lovely soup with toasted baguette (or any leftover bread that’s gone a little dry) and parsley butter which easy to put together. Take about a quarter of a stick of butter at room temperature, stir in a tablespoon or two of chopped parsley leaves, mix well, then spread on the toast nice and thick. Delicious!