Cooking & Baking
Related: About this forumGarlic Soup That’s in a Rush
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
If I have bread, even if its stale, Ill include garlic croutons or toasted bread rubbed with garlic, as I do here. But it isnt a requirement. In traditional Provençal garlic soup, the most humble version, garlic croutons are the only solid ingredient in the savory broth.
Garlic Soup
By Martha Rose Shulman
You can vary the recipe a number of ways. Use different types of pasta, or substitute potatoes or grains for the pasta. No vegetables in the crisper or peas in your freezer? Just add some chopped parsley from the garden. The soup can be as involved or as minimal as you like. It lives up to the adage in the Provençal language: Laigo boulido sauvo la vido. Garlic soup saves lives.
http://www.nytimes.com/2015/09/23/dining/garlic-soup.html?
madinmaryland
(64,933 posts)that sounds DELICIOUS!
packman
(16,296 posts)good stuff, but they will able to find you in a dark room for days afterward. For a real kick try the 40 clove chicken - basically put a whole (or cut up) chicken in a cast iron skillet with a mass of garlic. The garlic cooks soft so that you can spread it on hard bread and eat it with the roasted chicken along with a gravy that is to die for.