All the rain of late in Sydney has reminded me of a recipe I shared way back in 2012 because then it was also a soggy start to October. Funny how one’s brain works.
The recipe is for a creamy (without cream), delicious and totally irresistible garlic soup. I used a 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. When my daughter Grace and I made it all those years ago we also tinkered with the recipe a little.
Please don’t worry if you fear the sometimes pungent taste of garlic (and the resultant breath the next day). The cooking of the garlic leaves it with the most delicious sweet and creamy taste. For those of you heading into winter I suggest you give it a go as garlic is loaded with Vitamin C so will boost your immunity to fight most of the ails of winter. Grace also assures me that no vampire will venture near you for at least a month.
If you do try this recipe, please promise me that you will use fresh, locally grown garlic. Imported garlic is almost always sprayed with hideous chemicals. If you’re in Australia, Patrice Newell grows some of the best. John Newton has also just written a fascinating book on Australia’s relationship with garlic.
Until next time…