Recipe: Garlic Soup | Soup for a Cold Winter’s Night

Feel that vampires are on the loose? Is it a full moon? Or do you just feel like a touch of Spain tonight? Is it extra cold where you are? Whatever, cook Garlic Soup for no reason at all.

We are in the depths of Winter at the moment. So back to this old favourite garlic soup. Quite a traditional soup, the recipe is simple — you can imagine the poorest of people being able to find a head of garlic and some slices of stale bread to make this soup – but is also easily adjusted or tailored for your tastes and the food at hand on your kitchen bench.

Truly, eat this soup alone, or make sure you and your beloved both eat it. Otherwise you might sleep alone! 🙂

Are you looking for warming soups? Browse our soup recipes here and here. Our favourites are Simple Mung Dal Soup and Spicy Rustic Red Lentil Soup. Have a look at the Garlic recipes here and here.  Find inspiration in our Winter recipes here and here. Feel free to browse recipes from our Retro Recipes series.

Garlic Soup for a cold winter's night | Heat in The Kitchen | Soups | Winter| Vegetarian

This soup does not keep well, and is best eaten when you make it.

Garlic Soup for a cold winter’s night | Soup to keep the vampires away

(Serves 4 – 6)

Feel that vampires are on the loose? Is it a full moon? Or do you just feel like a touch of Spain tonight? Whatever, cook Garlic Soup for no reason at all.

1 bulb garlic (about 12 cloves) 1 tspn unsalted butter olive oil
1 leek, washed and sliced 0.5 cup chopped chives, garlic chives if you can find them 1 tspn fresh thyme leaves
4 sliced white sourdough bread (or other non-processed bread), soaked in water 4 cups vegetable stock sea salt and black pepper
juice of half a medium lemon 10 – 12 chives, uncut

Simmer the garlic in about 500 ml water for 20 minutes. Strain and reserve the liquid. When cool enough to handle, peel the garlic and set aside.

Heat the oil and butter in a large saucepan and gently cook the leek until softened. Add the chives and cook for a further minute. Add the cooked garlic, thyme, reserved liquid and stock, and bring to the boil. Simmer for about 10 minutes.

Remove from the heat and strain, reserving the liquid. Squeeze excess liquid from the bread, and place the bread blender. Puree with the leak and garlic mixture.

Stir into the reserved stock, and return to the heat. Heat gently, season with salt and pepper, and stir in the lemon juice. Ladle into warm bowls and top with chives.

recipe notes and alternatives
Use roasted garlic for a wonderful nutty flavour. Use an extra 500 ml of stock.

Add a little white wine to the vegetable stock

For a little spiciness, add a dried red chilli or two in the last minutes of sautéing the leeks. You can remove the chillies before blitzing the soup if you prefer.

For a little earthiness, add a bayleaf or two, and/or a cracked black cardamom pod.

Sprinkle with a good hard cheese, grated, when serving.

White pepper also goes well with this dish.

Try adding a parsnip chopped finely to the leek.

Warning: Leftovers are not so nice. The soup goes gluggy and gluey because of the bread content. A good excuse to eat it all at one sitting.🙂

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This has been cross posted with out sister site, A Life Time of Cooking. It appears here as part of the Retro Recipes series.

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6 Comments Add yours

  1. Daniel says:

    I didn’t understand- should I put the bread in the soup eventually or just squeeze the water out of it into the soup?

    Like

    1. Ganga108 says:

      Hi Daniel, good question, I will edit and make it clearer. The bread goes into the soup.

      Like

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