Tags

, , , , , , ,

all done 2

Humble, in that same totally disabling way that the man of your dreams is.

Today, something miraculous happened in London. The sun came out for a solid five hours. Upside: I saw the sun, which is good, because this is what I look like right now. Downside: I spent the whole day bopping around in Hampstead Heath, and didn’t go shopping by dinner time. So like Old Mother Hubbard, I went to my cupboard, and I found it quite bare. Some muesli, apples, garlic… wait, who doesn’t like garlic?

If you’re reading this, and saying to yourself, “well I don’t, really,” just stop reading here. As much as I want this blog to be universally loved, this post isn’t for you.

Garlic is the best. It’s found in cuisines all over the world for a reason. It grows easily and well in lots of climates, it has significant health benefits, it keeps for ages after it’s harvested, and it makes everything extremely delicious. For all these reasons, it’s historically been used as a medicine, an aphrodisiac, to ward off vampires, and as currency. But today, we’re elevating it far beyond all those applications – we’re making soup with it!

Money isn't everything, but as far as garlic soup's concerned, this is!

Money isn’t everything, but as far as garlic soup’s concerned, this is!

This soup is pretty crack, not just because it’s a little hommage to this most beloved of bulbs, but also because it is extraordinarily economical. Let’s break it down. Prices are based on the UK Retail Prices Index where available, and my own purchases where not.

  • 2 heads of NICE garlic*: £0.50
  • 1 bunch of NICE thyme*: £0.95
  • 50ml (3 tbsp) GOOD olive oil: £0.30
  • 30g (3 tbsp) flour: £0.02
  • 1L water from the tap: <£0.01
  • Spices/Seasonings: £0.05

Total cost: £1.83 for 4 servings, working out to £0.46/serving. Note that if you used dried thyme instead of fresh, you’d reduce that by about £0.94, taking the per serving cost down to £0.23. Beat that, Burger King. And while the general economy of this soup is something I certainly appreciate, it’s ultimately not the reason I like it. It’s because it’s very delicious.

The fun thing about this soup for me is that it has a few clever tricks to it. Tricks that really make the most of the unassuming ingredients, and that reward the diner with a really special dish. I would eat this soup every day. Well I would if I didn’t want to at some point spend time with other people… it’s basically pure garlic after all, and let’s face it, that comes with some social issues attached.

Anyway, as my friends well know, I love technique. Conceptually, in practice, every which way from Sunday. Mainly because I have basically none in any part of my life. A discussion for another time… Regardless, this soup takes advantage of a couple I’m happy to share with you, dear reader, and which I think are widely useful beyond the delicious dish to which they’re applied here.

The first is the nifty way the garlic is roasted. All you do is slice down the center of the bulb cross-wise, and the roast the garlic cut-side down in some olive oil. After about an hour, the garlic is beautifully roasted, and the shell lifts off like a little hat. Cute! And convenient!

Go straight through the center, at 90º from the stem

Go straight through the center, at 90º from the stem

Place face down in the pot and roast...

Place face down in the pot and roast…

... and after one hour, lift off the little hats!

… and after one hour, lift off the little hats!

Secondly, this soup makes a cinch out of what a lot of people think is a tricky thing: a roux. The oil used to roast the garlic and then some is mashed up with the flour, and then fried lightly over moderate heat. Voilà! A no-fuss, no-butter, no-burning way to get a silky consistency to your soup with nary a lump to be found (and certainly not the awful taste of uncooked flour).

garlic roux

You’ll never have a roux-inous moment with this method!

Recipe is below – this soup is a fantastic way to make an emergency dinner with zero resources available, and wards off a cold like nobody’s business. Just remember to think about how much everyone you’ll be spending time with in the few hours after your meal loves garlic. Because they’d better.

Roasted Garlic Soup

This recipe benefits greatly (as all recipes do) from using fresh, good-quality ingredients, especially the garlic, olive oil, and herbs. Don’t skimp on these, since they’re the backbone of the whole soup!

Ingredients:

  • 2 heads garlic
  • 3 tbsp/50ml olive oil
  • 3 tbsp/30g flour
  • 1 small bunch fresh thyme
  • 1/4 tsp each ground peppercorns and fennel seeds
  • 1/8-1/4 tsp flaked red pepper to taste, ground up
  • 1/2 tsp salt to taste
  • 1L/4 cups water, boiling from the kettle

Instructions:

  • Slice through each head of garlic cross-wise but do not peel.
  • Add two tablespoons oil to an oven-proof pot (you’ll cook the soup in this subsequently), and place the garlic cut-side down in the pot.
  • Roast garlic for approximately 1 hour at 350ºF/175ºC. The garlic is finished when it is nicely  browned, and the skins lift cleanly from the cloves. Use a paring knife to release any cloves that don’t come out on their own. Discard the skins.
  • Using a wooden spoon (or better yet, potato masher), mash the roasted cloves into a uniform paste.
  • Add the flour, and continue to mash until the flour is well-incorporated and the mixture is smooth and resembles a thick cake batter. Do not worry if there are some semi-solid chunks from the roasted cloves – they’ll mostly dissolve in the subsequent steps.
  • Once the mixture is smooth, add an additional tablespoon of olive oil, turn on the heat to medium and fry the roux for a minute, first incorporating the added oil, and then moving around to spread the paste around into an even layer in the pan.
  • Add the ground spices, mix well, and let fry for an additional minute until they’re fragrant.
  • Add about 1/2 cup (100ml) of boiling water from the kettle to the flour mixture, whisking as you go. Once the water is incorporated and the mixture is smooth, continue adding water in the same manner, until you’ve added a full 4 cups/1L. Add the salt.
  • Drop in the bunch of thyme, and simmer the soup for about 20-30 mins, until the flavors have blended, and the soup has a nice smooth texture that coats the back of a wooden spoon with a glossy sheen
  • Discard the thyme bouquet, correct for salt, and serve with a crusty baguette.
  • Sleep well knowing vampires will steer clear of your bedroom.

Tastes good with: a simple roasted chicken, sautéed spinach, crusty bread, dry white wine

While cooking, I listened to: Idomeneo – so underrated!

*GOOD PRODUCE is actually available in London, reputations aside. Newington Green Fruits and Vegetables is the best outlet I’ve found, and is fortunately quite close to me. It’s worth the trip if it’s not to you. They have a truly excellent selection of produce, much of it grown in the UK, and all of it fairly priced. You can find fruits and vegetables at various price points from all over the world, and it’s a local neighborhood institution that deserves your business. Shop there, and bring your own bags to offset the fact that they’re flying in jackfruit from south-east Asia for your enjoyment. 

Advertisements