Let’s have something to eat
Garlic Soup
This is really good and easy
6 or so Large Heads of Garlic
2 pints+ Mushroom or Chicken stock
500g Mushrooms. Preferably picked from a field in Pen Llyn in October but failing that supermarket ones will do. If you want the soup strong and brown, open caps, otherwise normal ones. If they are to be had mix 250g of field Mushrooms with 250g Shiitake Mushrooms or 250g of dried Chinese ones…In which case soak Dried Mushrooms in hot boiled water for an hour and reserve the liquid to add to the stock
Pinch of whole dried Chillis or 4 Bird’s Eye or Mouse Shit Chilis (Prik Kee Noo!)ie. Hot ones. For children can be omitted.
Tablespoon chopped Parsley or Coriander..whatever looks pretty..even Mint is quite an addition.
Put Heads of Garlic in a saucepan with the stock and the Chilis. Just as they are.
Cover the pan, bring to the boil and simmer slowly for about 40 minutes.
When the Garlic is done the skins will just slip off the cloves. Remove all the skins, roots etc and throw the skins away and return the cloves to the pan.
Mash a little in the liquid.
If the liquid is reduced to less than you need for your lunch/supper add some more!
Add the Mushrooms, whole if they are dried or small, chopped if flat.
Return to the boil and simmer for about 15 minutes until the Mushrooms are done.
You can serve up a dish of croutons if you like them, or even a dash of double cream at the end.
Serve in nice white bowls and garnish with the leaves of your choice…
Had last weekend. … excellent. Am now Jan 11th experimenting with Saffron Chicken Tempura! Might be the last you hear of THAT!
And for dessert:
Nice dish of Mangoes purchased this evening for 45 pence
If you were unlucky enough to miss the real pandas because they either had their backs turned or they were up in their tree house scratching their... you got this
