Very Garlicky Soup

Photo © Rob Jones

Back into a British Summer (rain) from Sunny Greece.

Still had a yearning for all things Mediterranean - Garlic, olives, feta … garlic … did I mention garlic?

Spied a whole bulb of garlic in the fridge and remembered there was an experiment I wanted to perform with garlic - namely - baking garlic in the Air Fryer. It had to be done.

Separated all the cloves, and put them whole, skin on into the air fryer, and sprayed with a little Olive Oil.

Kept an eye on it, to make sure they didn’t burn.

Photo © Rob Jones

And it worked. Once they had cooled a little, they slipped out of their skins with ease, revealing a toasted garlic centre, mushy and sweet to the taste.

I could have eaten them all there and then but feared someone might set up an exclusion zone around me for garlic breath.

So .. into a soup.

Usual base of onions cooked in Olive Oil and Butter. Set aside. I cubed some potatoes - Spanish Garlic Soup prefers dices of fried bread or croutons as the carb element.

Air fried the potatoes - obviously and into the pan with the onions, whole garlics, some miso stock, salt and pepper and simmer till everything soft.

I mashed everything - in lieu of my blitzer which is making its stately way north to Wales.

Left to cool slightly, then added some single cream.

Taste test for seasoning.

Served with Garlic Bread croutons and a little pointless greenery.

(Note: proper Spanish Sopa de Ajo - although there are many versions - sees sliced garlic cooked up in oil/butter combo. Add the cubes of bread. Season. Add stock. Simmer for a bit and serve with a little coriander on top.)

R