Friday, October 13, 2006

Soup Night! Garlic Harvest Soup

I had planned to put a little more distance between our beef-a-thon last weekend (Friday night - hamburgers, Saturday night - steaks, Sunday night - Korean beef BBQ) and our next beef meal, but I've really been wanting to make this soup. So here we go with the beef again. I did, at least, manage to get in 4 nights of vegetarian meals inbetween the beef meals...........

We are headed off to the HS football game tonight - my oldest son is playing in the middle school band and they are playing until half time. I need to get dinner on the table early and then head on out the door.

20+ cloves of garlic!

This soup comes, once again, from a poster on the CLBB. This poster has blessed us with two other fabulous recipes - the Oatmeal Peanut Butter Cookies and the Peanut Butter Ice Cream. With those two great recipes, I was very excited to try her soup, which received great reviews.

Look at all that garlicky goodness.....

The soup has a lot of garlic, but don't let it intimidate you - whole cloves are simmered, producing a very mellow garlic flavor, much like roasting. In fact, I would have liked more of the garlic flavor to come through. I didn't measure the puree, so I may have been short the 1 cup she calls for in the recipe. While I though the soup was good, it was missing something. I tried adding a bit more salt and a teaspoon or two of truffle oil, but it still needed something. Not a bad soup by any means, it just didn't, ahem, bowl me over. That said, soups tend to taste better the next day, so maybe it will surprise me tomorrow.

I ended up using only 3 cans of beef broth and it was plenty. Not only would 5 cans (plus two cups of water and all the solid ingredients) not fit in my soup pot, I don't think it was necessary. I like a soup with lots of goodies in it, so a little less broth was a good thing.

All in all it was good, but I think there are probably recipes out there that we like better.


  1. Anonymous11:34 AM

    I'm positive I left a comment last night, but I think the beta thing messed it up.

    Anyhow, I make this soup a few years ago. I wasn't wowed about it either. It was OK, but not something worth repeating. I also thought the garlic flavor could have come through more. It's a shame to take all that time peeling it and then not really be able to taste it!

  2. Thanks for your feedback.

    I'm interested to try it today or tomorrow to see if the tastes developed more.

    I put about half of it in the freezer for later. When I thaw it, I might try dressing it up with some lager or maybe some red wine and see if that adds some depth of flavor....

  3. Anonymous12:58 PM

    I LOVE red wine in hearty beefy soups. I bet that would really take it up a notch or two!