Garlic Soup

We have a plethora of garlic which we grew in the garden. I am no gardener I am ashamed to say, but it couldn’t be easier to plonk the garlic bulbs at intervals in the soil and a few month later in November, you have garlic bulbs galore. I just looked at garlic growing advice and it says to sow in November and harvest in the summer. We did the opposite as it was ready a couple of months ago. Hmmm … over to you on that one.

We hung them to dry for a few weeks in a cool dark place in a shed and now have so much garlic that soup sang out. This is rich, delicious and very good for you.

INGREDIENTS

3 bulbs of garlic
olive oil
1 onion
200ml milk
100ml vegetable stock (or a third of a KNOR jelly stock cube)
Seasoning

1. Preheat the oven to 150C/300F

2. Separate the garlic cloves and keep them in their skins

3. Place them in a heatproof container and cover completely in plain olive oil

4. Bake for 45 minutes and allow to cool in the oil

5. Slice the onion and fry over a low heat in olive oil

6. Place a large funnel in a bottle which is to contain the garlic oil and strain the oil through a sieve into the bottle.

7. When the onion is glossy, remove the garlic from the sieve and pop them out of their skins and add to the onion

8. Pour the milk and stock on top and simmer together for a couple of minutes before blending the soup. Add more liquid if necessary.

9. Serve hot with a drizzle of your homemade oil

NB that is not gluten free bread - my husband was eating it! Try your best to ignore it!