By Tara C.
You guys, I am feeling pretty lousy this week. This winter has just been one cold after another around here. And do you know what I don't care about when I feel this way? Food. I really don't want to put forth the effort to make anything, and just about everything tastes bland and scratches my throat anyway.
One thing that does sound good is soup. It doesn't get much more comforting than a nice warm bowl of soup. One of my favorites is this Zuppa di Aglio Fresco. That would be Fresh Garlic Soup. Yes, chicken noodle soup is the traditional remedy for a cold, but in my opinion garlic soup puts up a good fight. It's especially good if you pour the hot soup into your bowl over a slice of crusty bread, then let your bread get nice and soggy in the soup.
If someone you care about is feeling under the weather, you should make them a bowl of soup. They will probably love you forever. I know I would.
Zuppa di Aglio Fresco
Adapted from Food to Die For: Secrets from Kay Scarpetta's Kitchen by Patricia Cornwall and Marlene Brown
4 T. olive oil
1 1/2 cup finely chopped carrots
10 cloves garlic, peeled and smashed
4 cups chocken broth
1 t. dried thyme
1 bay leaf
1/4 cup dry sherry
1/2 cup freshly grated Parmigiano-Reggiano
salt and pepper to taste
1. Heat olive oil, add the carrots and garlic. Cook over medium high heat, stirring frequently, for 3 to 5 minutes or until tender but not brown.
2. Stir in the chicken stock, thyme, and bay leaf. Bring the mixture to a boil over high heat. Reduce heat to low and simmer, covered, for 30 minutes.
3. Discard the bay leaf. Puree the soup (I use an immersion blender). Stir in the sherry and cheese. Heat medium heat for around 10 minutes, stirring frequently. Don't let it boil.
(photo from: Eating Well)
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