Zuppa D'aglio - Garlic Soup

* Exported from MasterCook *

ZUPPA D'AGLIO - GARLIC SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Garlic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Heads Garlic, Fresh
1/4 c Olive Oil
1 md Onion, Cut up up
2 Celery Ribs, Cut Up
1 c White Wine, Dry
1/4 c All-Purpose Flour
1 ga Chicken Stock
1 md Potato, Peeled And Cut Up
1 c Whipping Cream
10 Basil Leaves, Fresh,
- Chopped
5 Sprigs Thyme Leaves, Fresh
2 ts Salt
ts White Pepper
1/2 ts Tabasco
1 t Extra Virgin Olive Oil
2 Garlic Cloves, Sliced Very
- Thin, For Garnish

1. Cut two of the garlic heads in half across and
remove the papery outer skin. Put these cut side down
on a very hot surface - a griddle or black iron
skillet - until they're black. Peel all the garlic
completely. 2. Heat the olive oil in a large saucepan
and saute the onions, celery, and the garlic until
lightly browned at the edges. Add the wine and bring
to a boil. 3. Sprinkle in the flour and stir the pot
thoroughly, but don't let it brown. Add the chicken
stock, 1/2 gallon water, and the potato. Whisk about
the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes. 4.
Strain out the solids from the soup, and puree them in
a blender or food processor, along with enough broth
to ease things along. Return the puree to the soup and
restore the boil. Add the whipping cream, basil,
thyme, salt, pepper and Tabasco. 5. Heat the extra
virgin olive oil in a skillet very hot. In it toast
the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted
garlic slivers. Float a toasted, garlic-buttered slice
of French bread on top. Serves eight to twelve.
Suggested wine: Marinasco Chef Andrea Apuzzo writes of
this recipe in his book "La Cucina di Andrea's",
"Garlic wears many hats. Most people think of it in
its aggressive, green, aromatic, sharp form. But when
garlic is cooked slowly for a long time, it takes on a
sweet nuttiness that is every bit as interesting as
its more raw flavors. The sweet side of garlic is
exemplified by this soup." Andrea's Restaurant 3100
Nineteenth Street Metaire, Louisiana 70002



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