Oh, I haven't submitted that many recipes. Besides, you keep asking me for more. So, here's my recipe for Garlic soup from Julia Child's The Way to Cook with major modifications by yours truly. I don't know if it even counts as the same soup anymore.
Serves 6-8, one small serving.
Put in large pot: 2 quarts [2 litres] chicken (or vegetable) stock. Or half stock and half water. 2 1/2 - 3 heads of peeled garlic, slightly smashed. (If you smash each clove with the flat of a cleaver before peeling them it makes them much easier to peel.) 2-3 cloves 6-10 coarsely ground peppercorns 1 Tbsp. dried thyme 1 Tbsp. dried basil some sprigs of parsley (I never seem to have it in my kitchen so it doesn't get added)
Simmer all of this together for 30 minutes. Pour the soup through a sieve to get out all the solid bits. Press out any extra moisture with the back of a wooden spoon, and scrape from the bottom of the sieve any garlic pulp. Return to pot. It won't be clear, but there won't be any chunks.
Meanwhile slice a baguette (sp?) (or garlic bagels) into thin rounds. You want 3-4 baguette (sp?) slices per person, so the equivalent in bagel rounds. Toast in 300 F [150 C] oven until slightly brown, very dry and crunchy. Slice thinly or coarsely grate parmesan cheese.
Heat soup.
There are two ways to serve this:
1. To serve: ladle soup into bowls. Float toasted slices on top and sprinkle with cheese. Pass extra croutons and cheese with it.
2. To serve: break up toasted slices. Place in bowls. Ladle soup on top. Sprinkle cheese on top. Pass extra croutons and cheese with it. This is a good way to do it if you added a little extra pepper (like I did last time I made it) since the extra bread absorbs the extra spice.
It might also be nice to sprinkle some freshly chopped parsley on top. This is a great light soup to start a full dinner with. The garlic cooks long enough that it's very mild and always gets rave reviews.
Alright, this is the last recipe from me for this collection I think.
VR: Caithelin
Garlic Soup
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