Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about -- Fernand Point.
Sunday, 13 June 2010
Garlic and bread soup
Wet garlic is appearing in the veg boxes from Riverford at the moment. It looks a bit like a spring onion, but has a mild garlic flavour. It is delicious in this soup, which really couldn't be simpler to make. The recipe is adapted from Fergus Henderson's "Beyond Nose to Tail". Henderson uses 8 heads of garlic to 1 litre of stock; I used most of the stem and got away with only 6 heads, just be careful not to use the fibrous part. The recipe calls for the soup to be passed through a mouli - I don't have one, so I whizzed it up in a liquidizer instead. Fergus Henderson's New Season Garlic and Bread Soup
8 heads wet garlic, sliced
1 litre chicken stock
salt and pepper to taste
yesterday's bread, crusts removed, cut into 1" cubes
Place the garlic and chicken stock in a pan, bring to a boil, and simmer gently until the garlic is soft (about 40 minutes). Liquidize until smooth, then push through a sieve (the fibrous parts will be left behind). Return to the pan and reheat, season to taste, and add the bread to warm through at the last minute. Enjoy!