a garlic soup for the soul... After years of missing the fall planting, I finally seeded my garden beds last October with some Music hardneck garlic. By November, happy green shoots peaked out of the cold ground. I carefully covered them with some leaves and hay and patiently waited until the spring. With much happiness, my garlic easily survived the winter and grew by leaps and bounds throughout the spring and early summer. It was with great pride that I harvest those delectable heads of my favorite vegetable this past weekend. As I wait for them to cure over the next few weeks, I've racked my brain with all the tasty possibilities to celebrate this beloved garlic. The winner is... Pappa All' Aglio (Spicy Bread and Garlic Soup). Hands down the best soup ever. This recipe hails from Joe Famularo's book Good & Garlicky Thick & Hearty Soul-Satistying More-than-Minestrone Italian Soup.
Spicy Bread & Garlic Soup (pappa all' aglio)
8c chicken broth, homemade preferable
1c dry wine
24 large cloves of garlic, peeled and halved
1/4t red pepper flakes
salt and freshly ground pepper to taste
2T unsalted butter
2T olive oil
12 slices 1-2 day old Italian bread
1/4c fresh parsley, finely chopped
2T scallions, finely chopped
2T extra-virgin olive oil
1/2c freshly grated pecorino cheese
Combine the broth, wine, all but four garlic halves, red pepper flakes, salt and pepper in a large soup pot. Bring to boil over high heat, uncovered. Reduce the heat to a very slow, but steady simmer and cook, uncovered, about one hour, until the garlic is soft.
Heat the butter and the olive oil in a large skillet over medium heat. Remove the skillet from the heat and brush both sides of each bread slice with the butter and oil mixture. Return the skillet to the heat and add as many slices of bread as will fit in the skillet. Sauté until golden on both sides. Remove from the skillet and rub the hottest side with the cut side of one of the reserved garlic cloves.
Combine the parsley, scallions, and lemon juice in a bowl and set aside. Carefully strain the broth through a fine sieve, lined if desired, with several layers of dampened cheesecloth. Then ladle it into a warm soup bowl and float two slices of bread in each. Sprinkle some of the parsley micture over each slice and then top with a drizzle of extra-virgin olive oil. Top with grated cheese.
Spicy Bread & Garlic Soup (pappa all' aglio)
8c chicken broth, homemade preferable
1c dry wine
24 large cloves of garlic, peeled and halved
1/4t red pepper flakes
salt and freshly ground pepper to taste
2T unsalted butter
2T olive oil
12 slices 1-2 day old Italian bread
1/4c fresh parsley, finely chopped
2T scallions, finely chopped
2T extra-virgin olive oil
1/2c freshly grated pecorino cheese
Combine the broth, wine, all but four garlic halves, red pepper flakes, salt and pepper in a large soup pot. Bring to boil over high heat, uncovered. Reduce the heat to a very slow, but steady simmer and cook, uncovered, about one hour, until the garlic is soft.
Heat the butter and the olive oil in a large skillet over medium heat. Remove the skillet from the heat and brush both sides of each bread slice with the butter and oil mixture. Return the skillet to the heat and add as many slices of bread as will fit in the skillet. Sauté until golden on both sides. Remove from the skillet and rub the hottest side with the cut side of one of the reserved garlic cloves.
Combine the parsley, scallions, and lemon juice in a bowl and set aside. Carefully strain the broth through a fine sieve, lined if desired, with several layers of dampened cheesecloth. Then ladle it into a warm soup bowl and float two slices of bread in each. Sprinkle some of the parsley micture over each slice and then top with a drizzle of extra-virgin olive oil. Top with grated cheese.
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