Printable page Difference between revisions of "Four allia soup"
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| + | |ImageComment = Four Allia soup | ||
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 0 | ||
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| + | |Image = [[Image:Four Allia soup recipe.jpg|300px]] | ||
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[[Image:Garlic ready for roasting.jpg|thumb|300px|right|Garlic ready for roasting]] | [[Image:Garlic ready for roasting.jpg|thumb|300px|right|Garlic ready for roasting]] | ||
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==Four Allia soup - about this recipe== | ==Four Allia soup - about this recipe== | ||
This is a recipe based on French [[Onion|onion]] [[Soup|soup]], but uses four types of the 'Allium' family and has [[Cider|cider]] as the alohoic liquid rather than [[Wine|wine]] and/or [[Brandy|brandy]]. Also I have used a good [[Cheese|cheese]] to sprinkle on top. | This is a recipe based on French [[Onion|onion]] [[Soup|soup]], but uses four types of the 'Allium' family and has [[Cider|cider]] as the alohoic liquid rather than [[Wine|wine]] and/or [[Brandy|brandy]]. Also I have used a good [[Cheese|cheese]] to sprinkle on top. | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | + | * 4 bulbs [[Uses::Garlic|garlic]], whole | |
| − | * 4 bulbs [[garlic]], whole | + | |
* [[Olive oil]] | * [[Olive oil]] | ||
* 2 large [[Onions|onions]], coarsely sliced | * 2 large [[Onions|onions]], coarsely sliced | ||
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* 150 ml dry [[cider]] | * 150 ml dry [[cider]] | ||
* 225 g [[Single Gloucester cheese]], grated | * 225 g [[Single Gloucester cheese]], grated | ||
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===Method=== | ===Method=== | ||
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# Pre-heat the oven to 180 C/350 F/Gas 4. | # Pre-heat the oven to 180 C/350 F/Gas 4. | ||
# Keeping the bulbs intact, slice off the tops so that the flesh of each [[Clove|clove]] is exposed, and place in [[Foil|foil]] and put into a [[Baking|baking]] dish. | # Keeping the bulbs intact, slice off the tops so that the flesh of each [[Clove|clove]] is exposed, and place in [[Foil|foil]] and put into a [[Baking|baking]] dish. | ||
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# Add the [[Salt|salt]] and [[Sugar|sugar]], and allow to caramelise slightly. | # Add the [[Salt|salt]] and [[Sugar|sugar]], and allow to caramelise slightly. | ||
# Add the [[spring onions]] and the [[leeks]] and cook very gently, uncovered for about 30 minutes. | # Add the [[spring onions]] and the [[leeks]] and cook very gently, uncovered for about 30 minutes. | ||
| − | # Meanwhile, squeeze the [[garlic]] cloves from their skins into a bowl. | + | # Meanwhile, squeeze the [[Uses::Garlic|garlic]] cloves from their skins into a bowl. |
# Stir in the [[flour]] and cook for 3 minutes. | # Stir in the [[flour]] and cook for 3 minutes. | ||
| − | # Add the [[garlic]], [[stock]] and the [[cider]] and simmer for a further 40 minutes. | + | # Add the [[Uses::Garlic|garlic]], [[stock]] and the [[cider]] and simmer for a further 40 minutes. |
# Serve in bowls with the [[cheese]] sprinkled on the top. | # Serve in bowls with the [[cheese]] sprinkled on the top. | ||
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[[Category:Recipes|Four allia soup]] | [[Category:Recipes|Four allia soup]] | ||
[[Category:Cooking with beer]] | [[Category:Cooking with beer]] | ||
Revision as of 19:17, 18 March 2012
Four Allia soup - about this recipe
This is a recipe based on French onion soup, but uses four types of the 'Allium' family and has cider as the alohoic liquid rather than wine and/or brandy. Also I have used a good cheese to sprinkle on top.
Ingredients
- 4 bulbs garlic, whole
- Olive oil
- 2 large onions, coarsely sliced
- 1 tablespoon olive oil
- 40 g butter
- 1 teaspoon salt
- Large pinch of sugar
- Bunch of spring onions, finely chopped
- 1 extremely fat leek or 2 medium ones, sliced thickly and washed thoroughly
- 40 g flour
- 1.85 litres boiling vegetable stock
- 150 ml dry cider
- 225 g Single Gloucester cheese, grated
Method
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Keeping the bulbs intact, slice off the tops so that the flesh of each clove is exposed, and place in foil and put into a baking dish.
- Sprinkle with olive oil and loosely enclose in the foil.
- Bake for about an hour on a low shelf of the oven.
- In the meantime, place the onions in a large pan on a lowish heat, with the tablespoon olive oil and the butter.
- Cover and allow to stew for 15 minutes.
- Add the salt and sugar, and allow to caramelise slightly.
- Add the spring onions and the leeks and cook very gently, uncovered for about 30 minutes.
- Meanwhile, squeeze the garlic cloves from their skins into a bowl.
- Stir in the flour and cook for 3 minutes.
- Add the garlic, stock and the cider and simmer for a further 40 minutes.
- Serve in bowls with the cheese sprinkled on the top.
