I’m really into simple lately.
It’s a new year so reflection, change, and all that. It’s just in the air right now, and I am soaking it in. All month I’ve been sharing a few of my favorite simple recipes, things that are simple, and good for both your body and your soul. This is another one of those recipes.
There is something about garlic that I simply cannot get enough of. I go through heads and heads of it weekly. I would take stock in it if there were such a thing, and I would be paying myself. Chuck and I have been known to roast a head of it just for eating, and I find so much pleasure in browning it in a pan. It is the best prize to find that wonderfully brown slightly crisp little clove hiding in the bottom of a soup or pasta dish for us. When I found this recipe I was in a state of shock. Why had I not made this already? How had I not thought of it or even heard of such a thing? I felt robbed, and proceeded to go home and make it without hesitation.
Though the ingredients are few the flavors in this dish are huge. There is depth and complexity here where with such a simple preparation you would not expect. With some good crusty bread toasted well to dip with it is pure unadulterated heaven and something that must be recreated as often as possible.
2 tbsp olive oil
1 shallot, peeled and chopped
1 head of garlic, peeled and chopped
1 tbsp flour
4-5 cups vegetable stock
Salt & pepper to taste
2 additional cloves of garlic, sliced thin
2 eggs, whites and yolks separated
1 tbsp white wine vinegar
for 1-2 minutes. Add the head of garlic and cook for an additional 2 minutes.
Stir in flour until well combined. Add stock, salt & pepper to the pan and
bring to a simmer. Cover and cook for 15 to 20 minutes. Meanwhile in a frying
pan heat 1 tbsp olive oil over medium high again, and cook the sliced garlic until
brown and crispy, then set aside. Once the soup has simmered and reduced some
puree and return to the pan over medium heat. In a small bowl whisk the egg
yolks together with the vinegar and set aside. Next carefully whisk the egg
whites into the soup, until thin strands begin to appear on top. Immediately remove
the pan from heat and begin to whisk in yolk vinegar mixture. Serve with garlic
chips on top and toast.