Simple and healthy garlic soup from Provence, France.
We found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads.
Start with 4 garlic heads - 1 per guest as a light main course. Cut each head in half but don't peel.
Pour 3 tbsp. olive oil inside an ovenproof dish and place each half garlic head flat in the oil.
When cooked, lift the skin and the cloves will fall back into the pan. Some may require a bit of work to free from the skin casing.
Place all the garlic cloves in large pot.
Mix the oil remaining in the garlic pan dish with 1/2 cup of flour. The flour will become infused with delicious garlic flavor. Place any left over oil, the garlic and flour in the soup pot and mash with a potato ricer. You may have to add a touch of oil to ensure all of the flour is moist - but not too moist. When the flour is thoroughly mixed with the oil, and not before, turn heat to medium and fry for a minute.
Add 1 liter of chicken stock. It is imperative that you have a smooth oil-garlic-flour mixture before doing so, as it is the basis of the soup's thick consistency. If you miss this step you'll end up with a floury and very thin soup.
Flavor with a few herbs such as fresh thyme and simmer for 20 minutes or so.
Break the thinnest noodles you can find into little pieces and add them to the soup. Simmer just enough for the noodles to be cooked.
Finally, rectify the seasoning with salt and pepper and add a pinch of freshly cut parsley.
Serve with toasted garlic bread.
This one will keep your house safe from vampires for a year at least.