As you have probably noticed, this weather has put in into a mood for soup. Today you get more soup, but this one is a little bit different. It’s a very light, super flavourful soup that seems to make you want to keep eating it. Garlic Soup is a Spanish and French delicacy and this one comes from the Spanish tradition again cribbed from Ferran Adria but with a few twists. If you’re gluten intolerant just hit back on your browser but if not, enjoy.
8 cloves Garlic (Smashed)
5 slices of Bread (Thick sliced)
2 tbs Paprika
Grape Seed Oil
1L Chicken Stock
2 cups Water
In a frying pan on medium heat, with a mix of grape seed and olive oil, toast your slices of bread. You want to get a golden brown colour. In a pot on medium heat with grape seed and olive oil you want to cook your smashed garlic. You want the garlic to get a nice golden brown colour. When the garlic is golden brown you want to add your paprika. Once the bread is toasted add the bread to the pot with the garlic and you want to sauté them all together for about 3 or four minutes. You then want to add your stock and water. Simmer the bread/garlic/paprika/stock/water for about 20 minutes. Once the soup is done simmering you want to grab your handy dandy immersion blender and you want to puree the soup. I like to serve it with a little cilantro or parsley.