Garlic Soup
By Ian MacAllen on Thursday, August 2nd, 2012 at 5:08 am
Garlic might not be the first ingredient you think of when it comes to making soup, and yet a good garlic soup is one of the greatest treats on a spoon.
You might not think so, but garlic has a bit of sugar in the bulb. Adding heat helps release the sweetness of the garlic, and reduces the bitterness. The garlic stock doesn’t arrive alone either. An egg is poached in the soup so that the soft yoke thickens the base.
I’ve also relied on this garlic soup as a substitute for chicken soup when feeling sick; not only is garlic good for the immune system, but even with a head cold, you can taste it.
