Clean Garlic Soup

Lovely garlic soup with drizzle of Garlic Oil

I was reading The Awl yesterday and Dan Nosowitz wrote a blog article about how we should embrace one under appreciated ingredient: Garlic.   He put up some amazing recipes for Garlic Soup, Garlic Chips and Spicy Garlic Bread.  And so, Mr. Nosowitz, ask and ye shall receive.   I should make sure that you know ahead of time that the soup, because you cook the garlic in oil, is not bitter or too harsh.  It tastes very rich and subtly garlic-y.

I was looking through his recipe and on the whole, it is very easy to adapt to a clean recipe (the only change is to make sure your chicken stock is clean, either make it at home or you can get some at Whole Foods).  But I did adjust his recipe so that it required less oil in which to cook the garlic.  This also means you don’t have to pop the garlic in the oven, so you can keep everything in one pan if you want.

If you decide to do it in one pan, then you do not need to add any of the garlic olive oil to the leeks, because it will likely stile coating the pan.  You will also be left with a cup of garlic olive oil, which I highly recommend keeping (Nosowitz calls it “GOLD”, and he is not wrong, it is insane on toast, fish or anything you want garlic on).

I hope you love it, and hop on over to The Awl to see his version of the recipe and others using the lovely delicious garlic.

My Clean Garlic Soup for Two

  • 3 large heads of garlic
  • 1 medium leek, sliced
  • 1/4 red chilli, chopped
  • 2 1/2 cups Home-made or otherwise unprocessed chicken stock
  • 2 tsp lemon juice
  • around 1 cup of oil (pour it by eye, because this is based on the size and shape of your saucepan)

Pell the three heads of garlic, leaving the cloves whole

Place garlic in a saucepan and cover completely with oil (approx. 1 cup)

Put the saucepan on low heat and cook for about 20 mins. or until garlic begins to brown.

*It is important to keep an eye on the garlic because it will become bitter if it browns too much*

Strain the garlic and keep the oil, I drizzled some on the soup

In the same pan, with about 1 tbsp of the leftover garlic-oil, soften the leek and chilli over low-medium heat

Add garlic and cook for another minute

Add chicken stock and lemon juice, cook for a further 5 minutes.

Blitz with an immersion blender (or in a food processor and return to the stove)

Let simmer on low-heat for a further 20 minutes.

Serve with a drizzle of the garlic oil, or Mr. Nosowitz recommended adding a poached egg.


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