“This is just too incredibly simple,” says my friend Pat. “But it’s a great cold remedy,” says her husband, Ian. The general rule is six cloves of garlic for each cup of stock, plus one for the pot.
- 13 cloves garlic, peeled
- 2 cups chicken stock (or beef or vegetable, but the legendary chicken fights colds)
- 2 thick slices crusty bread
- grated Gruyère or cheddar cheese
Simmer garlic in stock 15 to 20 minutes, or until tender. Blend with immersion blender. Put bread into bowls and sprinkle it with the cheese. Pour the soup over, wrap yourself in a blanket, hold the bowl close to your mouth so that you smell the vapors, and spoon it in.
* Read our book review of In Pursuit of Garlic by Signe Langford.
Excerpted from In Pursuit of Garlic, by Liz Primeau © 2012. Published by Greystone Books, an imprint of D&M Publishers. Reprinted with permission of the publisher.
istock image by Nikola Nastasic