The aromatic sensations of Warm Garlic Soup with Charred Onions and Wild Greens are complemented by the comfort found in each spoonful.
Warm Garlic Soup with Charred Onions and Wild Greens
Author: Jeffrey Brana
Recipe type: Soups and Stews
Serves: 6 servings
- 5 heads garlic heads, cloves separated
- 1 Tablespoon grapeseed oil
- 1 Quart heavy cream
- 4 1/2 ounces egg whites
- 1 Tablespoon red-wine vinegar
- 3 Tablespoons grapeseed oil
- freshly cracked black pepper, as needed
- 3 ounces wild greens (or other textured leafy greens)
- 12 Charred Onions (recipe follows)
- 1 Cup water
- 1/2 pound butter, cubed
- 3 cloves
- 1 bay leaf
- 2 Tablespoons grapeseed oil, divided use
- 6 cipollini or other small onion
- fleur de sel, to taste
- Crush garlic cloves. Cook in oil over low heat until soft, about 30 minutes (do not allow to brown).
- Add cream. Bring to simmer, turn heat as low as possible and steep for one hour.
- Strain through fine-mesh strainer; chill.
- Whip egg whites to soft peaks; mix into 1 pint of chilled garlic cream. Put into siphon canister suit-able for heat; warm in hot-water bath 1 hour (do not allow temperature to exceed 140F).
- To make vinaigrette, whisk oil into vinegar; add pepper to taste. Toss with wild greens.
- Warm 6 soup bowls; place two charred onions in each. Dispense soup base from siphon into bowls. Garnish with wild greens; serve immediately.
Charred Onions (makes 12 portions)
- Simmer water in small sauce pot. Whisk in butter in small cubes until incorporated. Add cloves and bay leaf; set aside in warm place.
- Heat 1 Tbsp. grapeseed oil in non-stick pan over medium-high heat. Add onions skin-side down; cook until “face” of each is charred.
- Place charred onions in pot with butter and aromatics. On very low heat, cook until tender but not entirely soft. Drain on paper towel.
- Heat remaining oil in non-stick skillet; add cooked onions face-down and char again. Remove, and season with fleur de sel and keep warm.