The weather in Sydney today is wet and wild. Over 110mm of rain has fallen in just 24 hours. Listening to it fall on our tin roof always sends me to the kitchen. There’s something about cooking whilst listening to the constant thrum of rain that just feels right. But what to cook? We’ve been eating our pantry down in anticipation of our move to the farm in a couple of weeks. You can read about that exciting news here and stay in contact by checking out Beetroot and Blossoms.
Meantime I remembered the 1kg of Patrice Newell’s divine locally grown biodynamic garlic sitting patiently, waiting for me, in a dry, dark corner of the pantry. Perfect!
Garlic can be a strong taste for young palates, particularly if you’re using the horrid, imported garlic sold (sadly) in most supermarkets and green grocers. Imported garlic is generally old and can be quite bitter. Yukky stuff. So I encourage you to support local farmers by buying fresh garlic when seasonally available (summer months through to early autumn). Better still, if you have a little space in the garden, try growing it yourself. Fresh garlic is, by its very nature, juicier and sweeter. It also stores very well.
My 9 year old daughter Grace and I decided on garlic soup. To her mind, drinking this rich, tasty broth will ensure no visits by vampires and will also stave off colds and flu for some time to come. I like her logic. Any pungency is lost (by softly poaching the garlic) and replaced instead with a delicious sweet and nutty flavour. We guarantee it will tempt the fussiest of eaters.
We used a fabulous (and easy) recipe by Heidi Swanson over at 101 Cookbooks, who in turn had adapted it from an original recipe in Richard Olney’s world-renowned The French Menu Cookbook. Many thanks and a big *hat tip* to Heidi. Grace and I made a couple of tiny changes too. Here’s how we did it.