New Season Garlic Soup
Finally you can tell it's spring from the produce available at the green market. I had bookmarked this recipe since quite a while and was waiting week after week until fresh garlic made it's appearance. The soup has a nicely subtle taste and if you can find fresh garlic it's worth giving it a try. As I had only fresh bread, I just used it for dipping up instead of adding it to the soup as indicated by the recipe.
New Season Garlic and Bread Soup
Source: Nose to Tail Eating by Fergus Henderson
To serve six
8 fresh whole garlic heads
1 litre chicken stock
sea salt and pepper
a healthy handful of chunks, without crust, of yesterday's - if not the day before's - white bread
Place the garlic in the stock* and bring to the boil, then reduce to a simmer until the garlic is cookd soft - approximately 40 minutes. Then pass the garlic through a mouli; or press though a sieve. Mix the garlic pulp back into the stock and season to taste. Reheat and throw in the bread a couple of minutes before serving, so it has just long enough to sup up the soup, but not fall apart.
* I'm not sure if the recipe is overly brief here, but I decided to cut the garlic heads in half, peel off the outer two or three layers and then take out the cloves before proceeding with the recipe.