Zuppa di aglio (garlic soup); Brussels sprouts – 12 January 2011

This was a remarkable soup. D found it in Recipes from Paradise – a Ligurian cookbook.

You crush cloves of garlic (one per serving) and cook them surprisingly briefly in water (1 cup per serving) with some olive oil. Bread is toasted if not already dry, and parmesan can be grated over the top (optional – D did use some). That’s it. Here’s the soup, cooking.

It was an impressively tasty soup. I can see how it would be a boon to people with no money to be able to cook water, oil, and garlic and pour it over old bread to make a delicious meal. Very cool 🙂 D also cooked up some Brussels sprouts (boil, toss in butter). We had a Douro with this meal that we just got at the Bowl for $7.50 or so. It was quite good, and I am interested to see if I like it better than the Foral Douro we also bought (and used to drink with some frequency).

{Written the 15th}

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