Saturday, February 16, 2013

Garlic Soup


 

On Valentine's Day we went to a nearby Thai restaurant for dinner and the food, though lip-smacking, was very spicy. The next day my hubby went on complete austerity in terms of food intake and I had to make something light keeping in mind the upsetting condition of his stomach. I made garlic soup which is a meal in itself for being fulfilling, yet tasty. It served the rightful purpose of keeping my hubby filled without adding to his further woes. But just because I cooked the soup for my sick hubby doesn't mean that the soup is edible for the ailing only, it is very tasty and I like it a lot, more so, because a bowl of this soup suffices for dinner.
 
 
 

Ingredients:                                                               Cooking time: 20 minutes
ü  6 cloves of garlic (chopped)
ü  4 whole grain bread (chopped)
ü  1 onion (chopped)
ü  800 ml chicken stock
ü  1 red chilli or 1 ancho chilli (chopped)
ü  1 tsp ground thyme
ü  1 tsp paprika powder
ü  Black pepper, taste wise
ü  Salt to taste
ü  1 tbsp olive oil
Method:
1) Heat olive oil and when it turns hot, add garlic and wait till garlic turns a shade darker. Add onion and fry till onion turns translucent.
2) Add ground thyme, ancho chilli or red chilli, whatever using and paprika powder. Sauté for 1 minute.
3) Add the bread and pour the chicken stock. Continue cooking till bread crumbles and folds into the soup.
4) Add salt and black pepper. Cook for 2 minutes more before turning the heat off.
5) Serve hot.
 
 
 

 

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