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Monastic Garlic Soup
https://www.washingtonpost.com/food/2022/09/20/garlic-soup-recipe/https://archive.ph/g50HE
This light, garlicky soup is popular in monasteries and convents in Italy, France, Spain and Portugal, writes Brother Victor-Antoine d’Avila-Latourrette in his best-selling 1996 cookbook, “Twelve Months of Monastery Soups.”
Because of its monastic origins, this recipe is thrifty, especially if made with water, but we recommend Brother Victor’s note to enrich it by using vegetable or chicken broth, and by adding more wine to taste. The original recipe calls for using your oil of choice, but we suggest olive oil, for richer flavor.
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3 replies
= new reply since forum marked as read
= new reply since forum marked as read
keep the vampires away.
