What's Cooking? - Garlic Soup

I know this is a little late in the season, but there are still some of you out there with fierce colds and flu. I thought I'd post my favorite cure. I've taken an old Spanish Garlic Soup recipe and altered it over the years. The recipe is for one serving of two bowls. I always eat two. Garlic is a fantastic source of natural antibiotics and the cayenne pepper is great for circulation. 



Here's what Wikipedia has to say about Garlic.


GARLIC SOUP


2 cloves garlic, diced
2 slices of white bread torn, crusty stale is better
2 T olive oil
2 cups water
one egg, slightly beaten
cayenne pepper
salt to taste


In a medium saucepan add oil, saute garlic until very light brown and soft. Add torn bread pieces and saute stirring constantly until brown. the garlic will brown more too. Add the water and mash the bread until it's incorporated with the water. Add the beaten egg and stir quickly to incorporate with the bread. I usually add about a teaspoon or more of the cayenne. I like spicy. You might want to use a bit less. The more you can tolerate, the better for your cold. Add salt to taste. 


If you want a bigger batch, just increase. This does make 2 small bowls, so you can make for a crown accordingly. It doesn't hurt to add more garlic either. 

What's Cooking? - Gingered Cream of Celery Soup

Celery was so cheap this week. I was going to make cream of broccoli soup, but at $.59 for a huge stalk of celery, I had no choice. I've never made celery soup from scratch. I love to eat celery steamed in the microwave and seasoned with ginger, garlic and a little soy oil. It reminds me of China more than any food in a Chinese restaurant here in the US. So I'm using that as inspiration for my soup.

I've added corn to sweeten the soup, but some celery is bitter. I had to add about 1/4 cup of sugar to the soup I just made. Best to taste before adding unnecessary sugars.

GINGERED CREAM OF CELERY SOUP

4 cups chopped celery (every last bit but the very end washed well)
1 14 oz can of broth (chicken best, but beef or veggie will do)
1 can whole corn
4 cups water
2 T good dry Chinese ginger

1 can evaporated milk
1/2 cup instant mashed potatoes
sugar if needed
salt and pepper to taste

Add the first 5 ingredients to a crock pot and cook on high for 6 hours.
Puree. Add milk and instant potatoes, stir until blended and heat for at least 10 minutes. Add sugar if necessary. Season to taste. It doesn't hurt to cook more when you're done with all the ingredients.