Garlic soup, yum!

[Guest guest]

Got this from Care2.com (the recipe's at

http://www.care2.com/channels/solutions/food/622 -- I'm gonna make it

tomorrow, I think):

 

Ten Mothers Garlic and Spinach Soup - Recipe

 

Adapted from The Roasted Vegetable, by Andrea Chesman (Harvard Common

Press, 2002).

 

This delicious broth, redolent with garlic and enriched with the

vitamins and minerals of fresh spinach, takes its name from an old

folk saying that garlic is as good as ten mothers.

 

 

This soup is not only tasty and nourishing, it makes a comforting

remedy for winter sniffles and sneezes.

 

INGREDIENTS

2 heads garlic

2 teaspoons extra virgin olive oil

5 cups good-quality vegetable broth

4 cups chopped fresh spinach leaves, tough stems discarded.

 

Preheat oven to 425.

 

Remove the outer papery covering of the garlic. Slice off the top of

each head so most of the cloves are exposed. Place on a square of

aluminum foil for easy cleanup, or select the smallest baking dish

you have. Drizzle 1 teaspoon oil over each head. Fold the foil over

the garlic to completely enclose it, or cover the baking dish with

foil.

 

Roast for about 45 minutes, until the garlic is completely soft and

lightly browned.

 

When cool enough to handle, squeeze the garlic pulp into a

medium-sized saucepan. Add the broth and stir well to combine. Simmer

for 15 minutes to allow the flavors to blend.

 

Just before serving, stir in the spinach and simmer until wilted,

about 4 minutes. Stir vigorously (the garlic has tendency to settle

out.)

 

Serve hot.

 

Serves 2 to 4.