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Sweet Garlic Soup with Rouille Toasts




Source of Recipe


Go Jamaica


List of Ingredients




8 heads of garlic
10 cups vegetable stock
1 tbsp. salt
1 small baguette
Parsley, for garnish
Rouille


1 red bell pepper
1/4 cup whole almonds
1 large clove garlic yolk of 1 pasteurised raw egg
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsps. olive oil

Recipe



1. Separate cloves of garlic leaving papery husks intact. In a 3-quart saucepan, bring vegetable stock to boil. Add garlic cloves and salt. Reduce heat and simmer for 45 minutes.

2. Place a food mill over a 3-quart bowl. Ladle some of the cooked garlic cloves and stock into the food mill; puree to remove papery husks. Repeat with remaining garlic and stock.

3. Slice baguette, lightly toast slices, and spread with Rouille. Ladle soup into shallow bowls; float Rouille-covered toasts on top. Sprinkle with parsley.

Makes 6 cups, 4 to 6 servings.

For Rouille

METHOD

Roast (or broil) red bell pepper to blacken and loosen skin; when cool enough to handle, peel and seed pepper. Place red bell pepper in food processor or blender with almonds, garlic, egg yolk, cayenne and salt. With motor running, gradually add oil in a thin stream until mixture thickens.

Makes 2/3 cup.