I’ve had Heidi’s post about Richard Olney’s Garlic Soup bookmarked since the day it published, and with Mike away for the evening, and me trying to build up my system in advance of the coming cold and flu season, I finally gave it a whirl last night. And let me tell you… wow.
This dish is incredibly simple, but what a showcase for super-fresh, really high quality ingredients: a head of garlic I picked up from Kimball’s at the Tuesday farmers’ market in Boston, just before boarding my train; Zephyr Farm eggs with their gorgeous orange yolks; torn pieces of crusty ciabatta; and (my one variance from Heidi’s version) stock Mike made just that morning, from leftover bits of our favorite pastured chicken.
I drizzled on some of our best olive oil, then tucked into a bowl of pure goodness while enjoying a quiet evening alone.
The soup, and the evening, were just as restorative as I had hoped they would be.