Categories: cooking-and-recipes
Date: 30 January 2007 16:46:34
This doesn't taste as violently garlicky as it looks on paper.
Roast garlic, pea and thyme soup
Serves 1
12fl oz chicken or vegetable stock, or more if necessary.
pinch of salt
3 tbsp thyme leaves
10 cloves of garlic, peeled and left whole
Juice of 1 lemon
6oz peas
knob of butter
freshly ground black pepper
Heat the stock, salt and thyme in a pan until simmering. Add the garlic cloves and heat for 5-6 minutes, to soften. Add the peas to the pan. Bring to the boil, then reduce the heat and simmer gently for 8-10 minutes, or until the garlic is tender.
Remove from the heat and transfer the soup to a blender. Blend until smooth.
Return to the pan and stir in the butter, pepper and lemon juice. Warm through for a few minutes and then transfer to a serving bowl and serve at once.