NOT JUST FOR VAMPIRE HUNTERS
Garlic broth, the Spanish believe, helps keep the blood vessels relaxed. Back in the '70's you couldn't walk into a bar in Southern Spain without seeing a large black cast-iron pot filled with garlic broth - Sopa de Ajo - simmering over an open fire. The smell was divine; the taste wonderful -- and the cost almost as much as a shot of Spanish brandy!
Garlic is believed to lower blood pressure and 'bad' cholesterol, prevent the formation of blood clots and boost the immune system. Some research has supported these effects but so far research has been inconclusive.
Nonetheless, I offer this recipe for anyone who simply enjoys a wonderful bowl of beautiful broth. The soup, by the way, does not taste or smell of garlic. It's just delicious and warming and giving. AND wonderfully frugal.
Serves: 6-8
Cost: £1.50
Ingred:
2 heads garlic, separated into cloves and peeled (For easy peeling, drop cloves into water for 10 minutes)
2 1/4 quarts/ 1 litre Vegetable Stock (see recipe posted 4 March 2015)
1 tsp salt
1/8 tsp cloves or 2 whole cloves
1/4 tsp sage
1/4 tsp thyme
4 springs fresh parlsely
1 1/2 tbsp olive oil
Method:
- In a large heavy-bottomed pan, bring all ingredients to a gentle boil.
- Cover, reduce heat and simmer at least 1 hour.
- Strain, discarding garlic, cloves and parsley.
Serving suggestions:
- Place a poached egg in each bowl of soup.
- Add a small amount of shredded cooked chicken
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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