Now garlic soup may seem like a real vampire killer, but when you cook it, and this is cooked quickly in the oil and then boiled, the heat and flavors mellow. It still tastes like garlic. However it is not the brash teenager garlic- all fiery and cocky, but the suave, sophisticated garlic that reads the newspaper, owns antiques and trades stocks for fun.
I photographed the recipe from the cook book that includes my half recipe notations. I find it easier to note the half amounts of the ingredients before I start the recipe and I like to make a half recipe when I try something new, in case I do not like it and would feel guilty throwing out a large quantity of food.
So, I changed a few of thing... or added steps that I thought was not clear.
1. I used Costco brands organic chicken stock and tomato sauce, organic eggs and olive oil.
2. I cubed the bread and used a morter and pestle to "mince" the garlic. (I find the marble easier to clean the garlic smell from that a wooden cutting board.)
I also added the salt at the stage to make the garlic grinding easier.
|steamy image of whisked soup|
3. I whisked the soup instead of puree in the blender- saved an extra item to clean.
4. I used crushed red pepper flakes from Penzeys instead of cayenne, because I like them.
|soup pre-whisking, the bread swells up a lot!|
New Technique for Me~
I have never added a whisked egg into a soup, but it made the soup go from just good to rich and creamy.