Monday, October 1, 2012

Gaaaaaaarlic Zuppa for me


I have a thing for soup.  As soon as the temperature hits 50, I'm at the stove.  Here is one of my favs.  Traditionally, this soup is served to young children and the elderly in Italy.  Kinda like chicken soup is our comfort food for the sick, this is the Italians version of get better quick. 
 I made this last night and it was heaven with a glass of vino and a spinach salad.     I got to enjoy the after effects on my run this morning.  Once I worked up a good sweat, I smelled like a loaf of garlic bread trotting down the street.  After a shower, I'm pretty sure I've sweated out all the remaining cloves.  This is the ultimate in comfort and surprisingly light.
Zuppa di Aglio Fresco (Fresh Garlic Soup)
(Courtesy of Food to Die For by Patrica Cornwall)
4 tablespoons olive oil
1 1/2 cups finely chopped carrots
10 cloves of garlic, peeled and smashed
4 cups homemade chicken stock, or canned chicken broth
1 tablespoon chopped fresh thyme
1 bay leaf
1/4 cup dry sherry
3 extra-large egg yolks
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh Italian parsley
salt and freshly ground pepper
4 slices ( 1 inch thick) day-old sourdough, multi-grain, or country-style bread
In a 3 qt saucepan, heat 2 tablespoons of the olive oil; add the carrots and garlic. Cook over medium-high heat, stirring frequently, for 3 to 5 minutes, or until tender but not brown.
Stir in the chicken stock, thyme, and bay leaf. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes. Discard the bay leaf. in a blender or food processor, puree the soup in several batches, transferring the puree to a large bowl. Return the pureed mixture to the saucepan; stir in the sherry.
In a small bowl, whisk together the egg yolks, and the remaining 2 tablespoons oil; whisk in the Parmigiano-Reggiano until blended. Gradually whisk 1/4 cup of the soup into the yolk mixture; whisk mixture into the soup. Heat the soup over medium-low heat, stirring constantly for 8 to 10 minutes, until the soup thickens (do not boil or the soup will curdle). Stir in the parsley; season to taste with salt and freshly ground pepper. Remove the soup from the heat.
To serve the soup, place a slice of bread in each bowl, ladle the soup over the bread and serve immediately.
4 tablespoons olive oil
1 1/2 cups finely chopped carrots
10 cloves of garlic, peeled and smashed
4 cups homemade chicken stock, or canned chicken broth
1 tablespoon chopped fresh thyme
1 bay leaf
1/4 cup dry sherry
3 extra-large egg yolks
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh Italian parsley
salt and freshly ground pepper
4 slices ( 1 inch thick) day-old sourdough, multi-grain, or country-style bread
In a 3 qt saucepan, heat 2 tablespoons of the olive oil; add the carrots and garlic. Cook over medium-high heat, stirring frequently, for 3 to 5 minutes, or until tender but not brown.
Stir in the chicken stock, thyme, and bay leaf. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes. Discard the bay leaf. in a blender or food processor, puree the soup in several batches, transferring the puree to a large bowl. Return the pureed mixture to the saucepan; stir in the sherry.
In a small bowl, whisk together the egg yolks, and the remaining 2 tablespoons oil; whisk in the Parmigiano-Reggiano until blended. Gradually whisk 1/4 cup of the soup into the yolk mixture; whisk mixture into the soup. Heat the soup over medium-low heat, stirring constantly for 8 to 10 minutes, until the soup thickens (do not boil or the soup will curdle). Stir in the parsley; season to taste with salt and freshly ground pepper. Remove the soup from the heat.
To serve the soup, place a slice of bread in each bowl, ladle the soup over the bread and serve immediately.

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