Friends, I will be on a train to Bruges in an hour or so, but before barreling down to the Gare du Nord, I want to wish you all a happy Toussaint. Beware of hobgoblins, grab onto a four-horned goat for safety, and don’t forget to toss a few chrysanthemums to the wind.
If perchance a cold virus clings to you, here’s a recipe that disencumbers:
Soupe à l’ail – Garlic Soup
- 13 garlic cloves unpeeled + 13 peeled cloves
- 1 soupspoon of olive oil
- a tablespoon of butter
-a quarter teaspoon of cayenne pepper
-40 grams freshly grated ginger
- fresh thyme
- one large onion
-1/2 liter of vegetable broth
- 50 ml of coconut milk
- a couple slices of fresh lemon to squeeze over soup
Heat the oven to a mid-high temp (175 Celsius). Put the 13 unpeeled garlic cloves onto wax paper, add tbs of olive oil and some salt, wrap it up into a tight little package and put it in the oven for about 45 minutes – until garlic is soft and golden. Let sit. When cool, press the cloves to squeeze out the garlic into a bowl.
Melt butter in large pan, add onions, thyme, ginger, Cayenne pepper and let cook until onions are translucent – about 6 min. Add roasted garlic and the 13 uncooked, peeled cloves and cook for 3 min. Add bouillon and let cook until garlic cloves are tender, about 20 min. Puree the soup. Add the coconut milk and season as you like. Squeeze some lemon on before serving.
Voilà! I had this soup two nights in a row and the virus dropped me like a hot potato.
Off to the Begijnhof!