I’ve received more winter weather and wind chill advisories from my iphone weather app than I’d like to think about lately. Talking about the weather may be a little overdone, but seriously, this has been a harsh one. Oh, and I am running a half marathon on Saturday–a day for which the weather forecast keeps getting colder and colder and snowier and snowier. Good thing we have a trip to Puerto Rico coming up in just one week. In the mean time, garlic soup.
This garlicky broth is not at all as harsh as it sounds. And for a 15-minute broth, this one packs a lot of flavor. In fact, I may ditch all my other vegetable broth recipes and just stick to this from now on.
With lots of watercress and chives, this soup has nice herby, savory notes. The beans and carrots make it hearty, too. It’s just good.
Herby Garlic Soup
1 head garlic
1-inch knob of ginger, sliced into 4 slices
2-3 bay leaves (optional)
4 cups water
1/2 cup cannellini beans, cooked
1/2 cup borlotti beans (or other heirloom bean), cooked
2 carrots, sliced thinly
1 zucchini, cut into 1/2-inch cubes
1 bunch watercress, chopped
chives, sliced (optional)
salt, to taste
In a saucepan, combine garlic, peppercorns, ginger, bay leaves, and water. Bring to a boil, then reduce to a simmer. After five minutes, remove the ginger and simmer another ten minutes. Strain out the garlic, peppercorns, and bay leaves (set the garlic and peppercorns aside; discard the bay leaves).
Pour the broth back into the pot and add the beans, carrots, and zucchini. Bring it back to a boil and then immediately remove from heat. This should be just enough to take the raw edge off the vegetables but still keep them crisp.
Salt to taste, and garnish with chives and watercress.
As for the garlic and peppercorns, combine with a bit of water in a blender and grind until smooth. Use a spoonful here or there to make a vinaigrette, or mix it with tahini and more herbs to make a vegetable dip. The garlic will taste mellow and sweet, almost as if it’s been roasted.