This is the actual bowl of garlic soup I slurped up for lunch today, and I made it from scratch in less time than it would take to thaw and heat a container of frozen soup.
It’s good for you, being chock-full of healthy and disease-preventing garlic, and it tastes heavenly, like a stronger version of French onion soup.
My friend Pat Maitland–a talented TV producer, story editor, and scriptwriter who worked with us on “Canadian Gardening Television” many years ago (@PatMaitland)–passed it along for my book In Pursuit of Garlic (click here for an excerpt). There are many more garlic recipes in the book, including a treatment for toenail fungus, but I’ll let you find that one yourself.
Pat and her husband, Ian, make this soup every time they develop sneezles and wheezles. Perfect for a chilly March day, whether you feel a cold coming on or not.
1 1/4 cups chicken stock
7 cloves garlic
1 slice crusty bread
About 1/3 cup grated cheese of your choice
Salt and pepper to taste
Peel garlic cloves and slice lengthwise in half or thirds. Simmer in stock till tender, 15 minutes or less.
Puree in bender or food processor–the easiest way is right in the pot with an immersion (hand-held) blender. Place bread in bowl, top with grated cheese and pour soup over. Season with salt and pepper if necessary.