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Sweet Garlic Soup with Rouille Toasts




Source of Recipe


Jamaica Gleaner


List of Ingredients




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


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.