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Saturday, December 23, 2006

My Gift to all who suffer or will suffer from colds

It has been brought to my attention that every year, people get sick with...colds. It's an epidemic. Teachers, priests, co-workers, children, parents...the list just goes on and on. Something must be done!

So I have decided it's time to share the cure. Yes, I'm quite serious.

A few years ago, I attended a party in which the soup served as the second course was "Creole Garlic Soup". It was so good, most of us thought we could likely live on this soup for the rest of our lives, and I believe all of us wrote down the recipe before we left.

It was several months before I made the soup, but as summer turned into fall, the heat came on indoors, and the days grew shorter, I realized it was time to think about making soup. So during the week I gathered my ingredients, dug out the recipe and went to sleep Friday night with dreams of garlic cloves, rosemary, and thyme.

I woke up Saturday morning with one of the worst and most acute headcolds I have ever had. But I still ventured out into the raw, cold, rainy November day to purchase the final ingredients for my soup.

Loaded up on decongestants, washing my hands until they were chapped, I joked with my roommate that I was going to cook up the cure for the common cold. So for a couple of hours, the warm cozy apartment took on the strong aroma of garlic, which even wafted into the hallway.

I do believe one of my neighbors was cured of something just by walking past our door.

I ate two bowls of the soup that evening, amazed I could even taste it. And the next day, my cold was quite literally 90% better. I had gone from misery to a small case of the sniffles.


So without further ado, here is the recipe for this wonderful soup:

Creole Garlic Soup
(the name comes from the spice, not the culinary style)


DISCLAIMER: The ingredients are on the consertive end; adjust to your own taste, and don't be afraid to add more garlic! But I would advise using the old adage "less is more" the first time you make it, but once you have an idea as to what it is like, you can better adjust according to your own taste.


* 1/3 C. whole garlic cloves
* 1 Tbsp minced garlic
* 1 Tbsp. roasted garlic
* 1 tsp fresh thyme, or 1/4 tsp dried thyme
* 1 tsp fresh basil or 1/4 tsp drid basil
* 4 cans of vegetable broth (or 2 32 oz boxes of Swanson's vegetable broth)
(( I recommend low sodium))
* 1 medium onion
* 1 bay leaf
* 1 Tbsp. olive oil
* 1/3 C. Half-and-Half (I use fat-free)
* 1/3 C. parmesan cheese - shredded
* Creole seasoning
* Day-Old French or Italian bread


1. Add onions and some of the garlic cloves to a large soup pan with the T. of olive oil. When the onions begin to turn clear or brownish (don't over cook!), add the broth, basil, thyme, bay leaf, and garlic. Bring this to a boil.

2. When the soup begins to boil, reduce the heat and simmer for approximately 40 minutes.

3. In the meantime, make your croutons: Cube the bread, approximately 2-3 cups, and toast in the oven at 300 degrees. Remove from heat, place in a paper sack, coat with apx. 1 - 2 Tbsp. of olive oil and season with the Creole seasoning. (This is spicy- be conservative at first!). Set the croutons aside.

NOTE: THE CROUTONS CAN BE MADE IN ADVANCE

4. When the soup has simmered for the 40 minutes, add apx 1 1/2 C. of the croutons and stir in with a wire whisk until they have mostly dissolved. At this point, the whole garlic cloves should be "mushy".

5. Remove the bay leaf

6. Add the half-and-half and parmesan cheese and immediately remove the soup from heat.

7. If you have a hand-mixer, use this to blend the soup to a smooth consistency. You may also pour the soup into a blender.

8. Serve immediately and garnish with the remaining croutons, parmesan, and creole seasoning.



**** the half-and-half, parmesan and bread can be omitted for a thinner broth-type soup with all the great flavor!

8 comments:

Cathy_of_Alex said...

Hey, that sounds really good and I LOVE garlic. I'll try it. The next time I go to the store, I'll get the fixin's

Anonymous said...

thanks! I'm gonna have to try it! Maybe it'll help all the colds some of these little ones have been getting in the shelter here.

Monica said...

p.s. I had a roommate once who claimed "you can NEVER have too much garlic".

Monica said...

OK, I guess the first one didn't take. This is my first visit to your blog, and if you're going to post things like this I'll become a regular visitor! Years ago I had a recipe called "garlic chicken with garlic garlic" which called for 40 cloves of garlic to 1 chicken. It was GOOD. This is just up my alley.

Adoro Te Devote said...

Monica ~ Welcome! I have to admit that this is the first time I've posted a recipe, but there are others I'm likely to share as well. I'm not really much of a cook, but typically, most things I attempt turn out well. Although I attemptd to remember the recipe for a dip last night that I had long ago, but it didn't turn out so well. It's edible, but not a lot of flavor so it won't be coming home for Christmas!

If you can, please share the garlic chicken recipe! It sounds awesome!

And if you haven't already, go check out www.happycatholic.blogspot.com

She also has a blog about food, linked on her sidebar. It's called "meanwhile, back in the kitchen". Check it out!

God bless!

St. Izzy said...
This comment has been removed by a blog administrator.
St. Izzy said...

Here's a rule of thumb for whether you've used enough garlic:

You cook & eat your dinner, have whatever coffee & dessert you're going to have, brush your teeth, & go to bed. You get up, brush your teeth, & have breakfast. You brush your teeth & go to work. Late in the morning, you have your elevensies (or coffee break or second breakfast or whatever) -- if you can't taste garlic with that cup of coffee, you didn't use enough the night before.

Pax,
Izzy
taught to cook Italian by a Calabrian named Vincent J. Bruno

Monica said...

adoro, thanks! I'm making this tonight. My girls came back from a trip with a gnarly cold and I'm thrilled to have the opportunity to make it. I also have fresh chicken broth I made from dinner last night as well, so I didn't have to use canned.

I've been reading 'happycatholic' for a while now, but keep forgetting to check her cooking blog. I got some books on bread at the library and am trying to learn artisan breads.

Happy new year!

p.s. loved the garlic test, Izzy!