What garlic is to food, insanity is to art.
~ Augustus Saint-Gaudens
I added two cloves of raw garlic to the green stuff you see in the photo. It doesn’t sound like much, but it was enough to make the soup yelping-ly spicy. And, oddly, even nice.
Like wasabi, the sting is not the lingering sort (i.e. the curry / chilli sort), and is – if you can just dismiss the false thought that says you’re dying – possibly even great.
It’s the sort of spicy that wakes your mind up to the things that matter, right here, right now.
And that… is always good.
The soup also held notes of salt, pepper and basil pesto. Base – just steamed or boiled broccoli (estimate half a head of it per person, I used boiled broccoli today), and a dribble of water. And the garlic was blended with the rest of it, to cut out nasty surprises in the form of tangible pieces of raw garlic being caught in teeth. It’s a loose recipe, one that changes every time – and the originator of the whole Blended Green Stuff thing is my friend Matt, who would possibly prefer to be known as The Genius.
As for the bread, refer to this post.
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