Garlic Soup. It sounded fun. I gave this a shot and I will again, but this batch didn’t come out right. The recipe called for four heads of garlic, 2 quarts of chicken broth, 1 bunch thyme, 3 tablespoons lemon juice, salt and pepper. The garlic goes into the stock, unpeeled, along with the thyme, for about an hour at a low simmer.
When I’m making chicken stock, it gets reduced way down to a concentrate, so it stores easier. I think I miscalculated the amount put in the soup, because, even with all that garlic, it still just tasted like chicken stock. Next time I should make it with a 50/50 blend of vegetable and chicken stock.
I did get to use my favorite kitchen tool, my food mill. It preformed the magic “you put garlic in here with the skin on and now the skin is gone” trick. I’m in love with this crazy piece of metal.
You should try this garlic soup…it’s AMAZING!
http://www.101cookbooks.com/archives/richard-olneys-garlic-soup-recipe.html
Humm… that one uses no stock at all, just water.
I couldn’t agree more with the title of this post. Just last night I learned about pickled garlic. How have I not heard of this until now? As much as I love garlic, I’m often confused by its many permutations.