Today is also Soup Saturday Swappers, a group started by me this year where we all get together on the third Saturday of each month to share soup/stew recipes based on a theme chosen by one of our members. I chose the theme Root Vegetables for this month.
Culinary Adventures with Camilla, invited me to join her and 5 others in #4theLoveofGarlic to celebrate National Garlic Day. Six bloggers, Six days of Garlic Recipes sponsored by Dreamfarm and Melissa's Produce.
I did, however take advantage of #4 the Love of Garlic, by choosing this day out of the 6 available to post my recipe, knowing that I could incorporate it into both my soup post for #SoupSwappers and my final post for #EasterWeek. I love when things work out like that!!
I had made Garlic Soup in the past, using a recipe that I had gotten from Weekends in a French Kitchen by Mimi Thorisson, and enjoyed it. The recipe I am sharing today came from the NY Times and is brothy instead of pureed and contains pasta and peas. It is like a garlicky egg drop soup with additions.
I made a broth seasoned with minced garlic, thyme, bay leaf and kosher salt. I added the past and while it was simmering I cut some slices of artisan bread and but them under the broiler to toast. Once toasted they were rubbed liberally with a clove of garlic that I had halved for the purpose and placed into shallow bowls. When the pasta was tender, I added the peas and beat 2 eggs with a tablespoon of olive oil. I had some garlic flavored olive oil so I added that to intensify the flavor even more.
This soup is extremely garlicky. If you, like me, believe there is no such thing as too much garlic, you will LOVE it. However, if you want to tone it down a bit, just use regular olive oil in place of the garlic infused. Want to tone it down even more? Omit the garlic rub on the toast. As for me? Bring it on just as it is!!
I think this soup would be a great starter for an Easter Dinner featuring lamb as the entree. Lamb and garlic pair so wonderfully together that this would be like a prelude to a symphony, add a potato gratin and you have a perfect, simple Easter Feast. You will find more great #EasterRecipes at the bottom of this post.
I want to thank Melissa's Produce for all the wonderful garlic. I have been in garlic heaven here as you will see during this week long #4 the Love of Garlic event. That Garject from DreamFarm makes mincing garlic so easy peasy that you can't wait to use it, especially since it ejects the peel so easily and cleanly that you don't have to worry about peeling it first. You can win your very own Garject by entering the raffle found here.
We would love to have you join us over at Soup Saturday Swappers. Next month we are celebrating English Stew hosted by Sneha of Sneha's Recipe. Just leave your email address and blog name in the comments below if you want to join us and I will send you an invitation to the group. In the meantime, keep scrolling past this recipe to see what root vegetables the others have turned into soup this month.
Garlic Soup with Pasta and Peas
adapted from NY Times Cooking
5 garlic cloves, 4 minced and 1 halved
Salt to taste
1 bay leaf
3 sprigs thyme
1/2 c. elbow macaroni
1 c. frozen peas
4 slices of artisan bread loaf
1 T. garlic infused olive oil
ground pepper to taste
Place 6 1/2 c. water, minced garlic, salt, bay leaf and thyme into a large soup pot and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Remove bay leaf and thyme sprigs and add pasta to the pot, simmer for another 10-12 minutes, stirring occasionally. Add the peas and allow to simmer until warmed through, 5 minutes or so.
While soup is simmering, place bread slices under the broiler until toasted, flip and toast other side. Remove from broiler and immediately rub with halved garlic. Place one toast into each of 4 bowls, set aside.
Using a fork, beat together the egg and olive oil. Add two ladlefuls of broth to the egg mixture and remove the soup from the heat source. Slowly add the egg mixture to the soup, stirring constantly. The soup will thicken slightly and have ribbons of egg throughout. Ladle the soup over the toasts and serve. Print Recipe
More Easter Recipes
- Garlic Soup with Pasta and Peas by A Day in the Life on the Farm
- Mounds Cake by Family Around The Table
- Roasted Root Vegetable Soup by Amy's Cooking Adventures