This is a simple soup that I have tried from the book 'Under the Tuscan Sun'.The easiest one was Basil -Mint Sorbet.This one also belongs to the summer recipes and is a simple fuss free recipe that comes together quickly.
Garlic Cloves: 17+
Olive oil: 2 tsp
Onion: 1 medium chopped finely
Potatoes: 1 medium
Water/Stock: 1 cup +
Red Chilli Flakes (optional)
Thyme : fresh or fried
Use as many garlic cloves as you like and leave them whole.Cook the potatoes and peel and cube them.Finely chop the onions.
Heat olive oil in a pan,add onions and saute till transluscent.Add garlic and on low heat cook them for a few minutes.Make sure they do not get browned as the soup may turn bitter.Add the stock,cubed potatoes,little salt,pepper,chilli flakes(optional,its my addition and not in the original recipe) and thyme and bring to a boil.Reduce the heat to low and then let it cook for around 15 minutes till the flavours blend .
Remove from heat and cool slightly.Blend in a blender to a fine paste and return to heat.Warm through adding more stock/water as needed to adjust the consistency.Adjust the seasonings and serve in bowls with your choice of accompaniments.I served it with Cheddar crisps.
The first taste was like just an ordinary soup with no extra special taste of garlic.I was wondering about it as I had added around 17 cloves of garlic.Then I decided to chill the soup as per the recipe and again reluctanlty tried it the next day again with fresh crisps. The taste was great and obviously garlicky. May be the flavours intensified as the time passed.But still if you are a garlicky person add more garlic as you like.I like garlic but do not overuse it.I want it to be hidden in a dish just adding its flavour to the overall dish and it was the first time I had used as much as 17 cloves.
Anyway the soup is onway to Weekend Wokking: Garlic,hosted at Javaholic,an event by Wandering Chopsticks.