Storified by Lucette Delacroix· Thu, Mar 14 2013 19:49:39
Soothe tired senses, cure a bad cold, or get rid of the flu with this comforting and therapeutic diet soup recipe. With a few items that are readily available in your pantry, you can make this delicious last-minute dish, adapted from Cooking with an Accent by Isabella Gaylord. All you need is chicken stock, butter, garlic, Parmesan cheese, fresh parsley, and pieces of toast for garnish. You can also make this garlic soup ahead for the flavors to develop deeper and taste even better. The chicken essence together with the garlic is the best remedy for a cold or flu. Among other things, garlic is also known to help lower cholesterol, reduce blood pressure, balance blood sugar, combat cancer, fight fungus, soothe bronchitis, and help tone the immune system.
Choose plump, big and firm garlic for using in this recipe. The sin should be tight and silky with the covering in tact. Make sure that it is not shriveled, soft, or spongy in its raw state. Remove any green sprouts when preparing garlic for cooking as it lends a bitter flavor to the dish. One technique to make garlic easier to peel is to crush them first by pounding them once with a pestle or the side of the knife, not too hard that they become mushy, just enough to crack them open. After taking out the skin, slice the garlic thinly to release its flavor. The smaller you cut the garlic and the more it is crushed, the more potent the aroma and the stronger the flavor is. When sautéing the garlic be careful not to burn them or they will taste bitter and ruin the flavor of the soup. Cooked just right, garlic has hint of sweetness and nuttiness that makes soup taste divine.
Butter is used to sauté the garlic in this recipe. Butter and garlic is a classic combination and makes almost any sautéed dish taste superb. Heat the garlic and butter in medium setting and sauté the garlic until soft but not brown.
Heat the butter in a skillet placed over medium high heat. Add the garlic slices and sauté until soft. Do not brown. Add the stock and simmer for 20 minutes. Strain.
Serve the soup with pieces of toast floating on top. Sprinkle with cheese and parsley.
No comments:
Post a Comment