Welsh Garlic Soup

Photo © Rob Jones

Love garlic. Love soup.

This ought to be made with Wild Garlic but there is none to be found on the mountain - just not the right climate for it. And whenever I go to Anglesey, I never seem to have the time or energy to pick it.

Never mind.

This recipe is given a Spanish twist (basically a lot more garlic) to make it extra satisfying, especially on a September day that right now, as I write, is pitch black, with leaves and sheep blustering past my window in the gale. That’ll be Autumn definitely here then.

Ingredients:

2 Onions
1 Swede
10 (Yes, 10) Cloves of Garlic
500ml of Vegetable Stock
Thyme and Garlic Oil
Parmesan and crusty buttered bread for serving

Method:

Dice, boil and mash the Swede with butter.

Fry off the onions in butter and the oil until they are considering turning light brown. Add the chopped garlic cloves. Fry a little longer.

Add the Swede and mix well with the onion/garlic.

Add half the stock. Boil it right down and then add the rest of the stock.

You shouldn’t need to do any mashing or liquidising.

Serve with Parmesan sprinkled on top and some crusty bread.

Heavenly.

RJ