Recipe time!
Sep. 7th, 2009 10:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
deenseTonight I found myself inspired by two recipes from smittenkitchen.com I blame ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
misspeacock entirely.
The first was the asparagus, goats cheese & lemon pasta and the second was the 44 cloves of garlic soup. Being one of those people who never leaves a recipe alone and wanting the best of both, I made what was possibly the best soup in the world.
Garlic, Potato and Goats Cheese Soup with Homemade Rye Croutons and Asparagus
Ingredients
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
1 cup white wine
1 chopped sliced onions
1 1/2 teaspoons chopped fresh thyme (or a tbsp dried)
18 garlic cloves, peeled
4 cups salt-reduced chicken stock
8-10 baby potatoes
100-150 g goats cheese
1 bunch asparagus
salt/pepper
4 slices rye bread (or wholegrain if you prefer)
Separate 26 cloves garlic without peeling. Put in glass dish with 1 tbsp oil and salt/pepper and cover tightly. Bake at 200C for 35-45 minutes. Remove from oven and cool.
Whilst those are cool, peel the rest of garlic and chop onion. Heat remainder of oil and butter in stock pot. Add uncooked garlic and onion aong with more salt and lots more pepper.
Chop potatoes and boil, straining when done.
Start removing garlic from peels. (I moved it from its baking dish to a smaller bowl and threw in the feezer to cool it. Squeezing it should get 95% of it out) Add that garlic and white wine to pot. Also add thyme. Stir and sautee on medium heat until onion is clear. At that point, add 4 cups stock. Turn up heat until it reaches a boil and then reduce and let simmer for 20 mins.
Whilst that is cooking, chop bread into cubes and place on baking tray. A light spray of oil is al you need to turn this into wonderful addictive croutons.
Add potatoes. Add goats cheese. Blend (I use a stick blender, but if you use a container one, have a secnd container to put the blended soup into)
Chop asparagus and steam in microwave for 2 minutes (or on stove, your choice)
Ladle soup into bowls, add croutons, and asparagus. ENJOY.
Honestly? So good I was licking the bowl.
misspeacock entirely.The first was the asparagus, goats cheese & lemon pasta and the second was the 44 cloves of garlic soup. Being one of those people who never leaves a recipe alone and wanting the best of both, I made what was possibly the best soup in the world.
Garlic, Potato and Goats Cheese Soup with Homemade Rye Croutons and Asparagus
Ingredients
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
1 cup white wine
1 chopped sliced onions
1 1/2 teaspoons chopped fresh thyme (or a tbsp dried)
18 garlic cloves, peeled
4 cups salt-reduced chicken stock
8-10 baby potatoes
100-150 g goats cheese
1 bunch asparagus
salt/pepper
4 slices rye bread (or wholegrain if you prefer)
Separate 26 cloves garlic without peeling. Put in glass dish with 1 tbsp oil and salt/pepper and cover tightly. Bake at 200C for 35-45 minutes. Remove from oven and cool.
Whilst those are cool, peel the rest of garlic and chop onion. Heat remainder of oil and butter in stock pot. Add uncooked garlic and onion aong with more salt and lots more pepper.
Chop potatoes and boil, straining when done.
Start removing garlic from peels. (I moved it from its baking dish to a smaller bowl and threw in the feezer to cool it. Squeezing it should get 95% of it out) Add that garlic and white wine to pot. Also add thyme. Stir and sautee on medium heat until onion is clear. At that point, add 4 cups stock. Turn up heat until it reaches a boil and then reduce and let simmer for 20 mins.
Whilst that is cooking, chop bread into cubes and place on baking tray. A light spray of oil is al you need to turn this into wonderful addictive croutons.
Add potatoes. Add goats cheese. Blend (I use a stick blender, but if you use a container one, have a secnd container to put the blended soup into)
Chop asparagus and steam in microwave for 2 minutes (or on stove, your choice)
Ladle soup into bowls, add croutons, and asparagus. ENJOY.
Honestly? So good I was licking the bowl.
