|Comments on Tuesday 7 January 2003:|
|Another cookery exploit; so-called garlic soup, presumably along the same lines as stone soup, since it involved more potato and onion than it did garlic. A pleasantly simple recipe, if irksome in its fiddliness; finely chop up a bulb of garlic, an onion, and a potato. Add basil, parsley, salt and cilantro. Throw it all in water. Simmer for half an hour. VERY DELICIOUS!
|Garlic soup with more garlic than anything else would be pretty terrifying, I suspect.|
|That's quite a lot of garlic anyway, a whole bulb. Annoying to have to cut up that much for one pot of soup, with all the peeling of the cloves and so on.|
|Mm, that's what "irksome in its fiddliness" meant.|
|Actually if you boil garlic it goes soft, and takes on a kind of savoury buttery flavour. No nasty stingyness at all. In fact it's quite moreish. Same with frying onions.|
Bloody expensive though, what with a bulb of garlic in my local costing about £2.
|As an after-thought you may want to try par-boiling the garlic without pealing, and then squishing it out, rather than all the pealing and cutting.|
If your worried about loosing flavour for the soup, you might as well just use the garlic water for the soup water, so long as the garlic was clean in the first place.
|Garlic is cheap in America. Like ramen, and nothing else. We get a pack of about 25 bulbs for $3 or so.|