About 2 weeks ago, I purchased a package of peeled garlic. I really couldn’t tell you why, other than it had one of those 50% off stickers on it because it was approaching it’s best before date. I found it in the fridge drawer today and it was now past its due date. You know what you do with food that is nearly bad – you make soup. I vaguely remembered a recipe for garlic soup from Mastering the Art of French Cooking, but instead of following that recipe, I found two on the internet and combined those. I’d like to point out now that these were legitimate sources. One was from Epicurious.com (with almost 300 reviews, 91% would make again) and one was from Christopher Ranch – a garlic farm in California. (whom grew the garlic I was looking at).
How can you go wrong with roasted garlic, roasted onions, heavy cream and fresh thyme? And essentially that is what the two recipes called for. One had some potatoes, one said to leave some of the garlic raw and then boil it in the soup. Both had thyme, both had broth, both had onions. Most of the reviews said the soup only got better with time, so I planned to serve it for dinner the next day.
I coated the garlic in olive oil and then roasted it in the oven And the aroma! The house smelled so delightfully good. And it only got better when I started frying the onions. I threw it all into a soup pot with vegetable broth, salt, pepper and let it simmer. Then with an immersion blender and a little milk (instead of cream), the tasting time was upon us. Yummy, Yummy.
Tasting went like this: Garlic. . . Creamy. . . ouch garlic. …. punch of bitter in the throat. . . . ugggh.
Add Lemon Juice?
Uggh.
Add Maple Syrup?
Uggh.
June 5th, 2012 Extra-Ordinary: How could the best ingredients in the world, smelling so good, taste so… bleeck? I’m going to have to keep trying this. Soup anyone?
The Daily EO 