Subject: Roasted Garlic Soup
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 21 2002 - 02:30:46 EDT
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FOOD FUNNY
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Here's an imported food funny from reader Milenka Ristic of Belgrade,
Serbia:
Easter is probably the biggest holiday among the Serbian Orthodox, and
BBQ-ed or roast lamb is an imperative when celebrating it, so all the
butcheries are literally overflowing with lambs, or lambs cut in
halves, quarters, etc. Naturally, the aforementioned variety includes
their heads, too. My daughter, Mina, was about two-and-a-half-years
old when I took her to my butcher to buy lamb for Easter. It happened
to be a huge shop, so this implied a huge number of lambs, with their
heads placed on top of the pile. Mina looked stupefied at all the
meat in front of her, and said equally stupefied, "Mom, look, even the
meat has eyes!"
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TODAY'S RECIPE
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Simple garlic soups like this are eaten all over the Mediterranean.
For best results, use a rich homemade stock.
Roasted Garlic Soup
4 Tbs (60 ml) extra-virgin olive oil
8 - 12 cloves garlic, peeled
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
4 - 6 thick slices French or Italian bread
4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the oil in a wide, deep saucepan over moderate heat. Saute the
garlic until golden brown, stirring occasionally. Stir in the paprika
and cumin and cook for 1 minute. Remove the garlic cloves and set
aside. Add the bread to the oil and brown on both sides. Remove the
bread and set aside. Add the stock and bring to a simmer. Chop the
garlic and add to the stock. Adjust the seasoning with salt and
pepper. Place a piece of bread in each of 4 to 6 serving bowls and
ladle the soup over it. Garnish with chopped parsley and serve
immediately. Serves 4 to 6.
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