What better way to warm up on a cold day than with a piping hot bowl of homemade soup? A good recipe to try is Fabbrica’s Garlic Soup from Mark McEwan’s book, Rustic Italian: Great Italian Recipes Made Easy For Home.
This creamy soup is so tasty that you may want to try it two ways: as a quick weeknight vegetarian supper (with crusty bread and a salad), and also as a first course when entertaining this holiday season.
Download the recipe shopping list to stock up on the items you need to make the soup. Remember, when you shop for ingredients at McEwan Foods or at any other Vicinity grocer you can collect points and earn rewards!
INGREDIENTS (serves 6)
2 Quarts (2 L) vegetable or chicken stock
4 Bay leaves
4 Juniper berries, crushed
30 Cloves garlic, peeled
15 Sage leaves
1 TSP (5 ML) thyme leaves
2 Cups (500 ML) cubed day-old Italian bread, crusts trimmed
1/3 CUP (75 ML) 35% cream
Salt and white pepper
6 Slices ciabatta
1 TBSP (15 ML) olive oil
Salt and Pepper
Grated grana padano or pecorino romano cheese
Fine olive oil
Crispy fried sage leaves (optional)
Bring the stock to a boil. Wrap the bay leaves and juniper berries in cheesecloth, tie the bundles closed, and add to the stock along with the garlic, sage, and thyme. Return to a boil and then lower heat. Simmer until the garlic is tender, about 30 minutes.
Add the bread and cream. Return to a simmer, stir, and cook for 5 more minutes. Remove spice sachet and blitz the soup in a blender (or with a hand blender). Pass through a strainer if desired. Season to taste.
Sprinkle one side of the ciabatta with some of the olive oil, season, and grill until crisp and golden. Turn, sprinkle with more oil, seasonings, and a little cheese, and grill until crisp and golden. Place the crostini in 6 warm bowls. Pour the soup around the crostini, drizzle with olive oil, sprinkle with sage (optional), and serve.
Copyright © General Purpose Entertainment, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc.