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Sunday, October 5, 2008

Garlic Soup

It's only October and a balmy 60 degrees outside, but I have a whopper of a cold. Been a week and I can't seem to shake it! There is only one thing to do - make garlic soup!

Garlic what?...what about chicken soup? Garlic is a cure all. In fact, I know many people who swallow a clove of garlic a day to keep healthy. Apparently it works - but there is also a draw back - garlic farts. I'm just telling you what I was told by those who have done it.

We used to make a version of this soup weekly at the restaurant during the winter months. It's a super warm and hearty soup- almost seems creamy without the cream. Traditionally eggs are added to this and poached in the soup- but not needed, especially if your nose is stuffed up and you can't really taste anything anyway.

Make this soup at the very first signs of a cold rather than suffering for a week; I clearly wasn't thinking clearly! The cayenne pepper can really add some heat - so vary the amount based on your need (I think I added like 2 full tsp's when I made it - I heard it was crazy spicy - but I really couldn't even taste it!) This soup is good on a cold winter day even if you aren't sick; but if you are - it will have you back feeling fat and happy in no time!

Cold-Curing Garlic Soup
(2 servings)

1/2 head of garlic (roughly 8 cloves)
2 large pieces of bread (day old works better than fresh)
Olive oil for sauteeing
Chicken or beef broth
1/2 - 1 tsp cayenne pepper
1/4 cup grated Parmesan cheese

Drizzle olive oil in soup pan over medium heat. Cut the bread into chunks, add to pan. Sautee until bread begins to brown; you will want to stir often. Now add the garlic, continue to sautee until garlic is roasted. Avoid burning the garlic. Add 2 cups of broth and the cayenne pepper. Simmer until garlic is soft. Use an immersion blender or place in upright blender to puree the soup (if it's too thick, simply add more broth or water). Add grated cheese. Enjoy!

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