I have wanted to make a garlic soup for YEARS! but what stopped me was the thought of having to peel all those garlic cloves. Then I read the directions for this soup which says what to do if you are going to have to peel a lot of garlic. Dump it in a pot of boiling water!!! Leave it in there for about a minute, then cool it down quickly in cold water to stop it from cooking. I was amazed at how easy it was. The soup is really, really good (if you like garlic!!!)
- 1 head garlic (about 16 nice fat cloves)
- 3 tablespoons olive oil
- 1/4 teaspoon saffron
- 6 whole black pepper
- some thyme leaves
- a bay leaf
- a few parsley or celery leaves
- 6 cups of water (some of which may be replaced by light stock)
- 2 teaspoons salt
- 3/4 pound waxy potatoes
- Separate the garlic cloves and toss them into a pot of boiling water. Boil for 1 minute. Remove from the boiling water and immediately plunge them into cold to stop cooking them. The garlic clove sleeves should come off cleanly.
- Peel the potatoes and cut into neat dice about 1/4 inch square
- Heat the olive oil in a stock pot until fragrant and toss in the saffron, the thyme, the bay leaves, and the parsley and/or celery leaves.
- Stir for about 1 minute.
- Add the water, the salt, the peeled garlic cloves, and the potato cubes.
- Raise the temperature to high until the mixture comes to a boil and then reduce the heat to a high simmer.
- Simmer the soup for 45 minutes.
- Remove the pot from the stove and using an immersion blender, blend the soup to a creamy consistency. It will be rather thin. If a thicker soup is desired, you can increase the potatoes.
- Taste, correct the seasoning, and serve.