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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.

3 comments:

  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!

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  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....

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  3. Anonymous12:58 PM

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

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