April 19, 2020

Garlic Garbanzo Soup

Posted by HI Cookery under 04 April | Tags: , , , , |
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Garlic Garbanzo Soup

April 19: National Garlic Day

At the time of this post, the world is still battling the COVID19 pandemic. During self-isolation at home, even though we still had work projects to do, we had a little extra time to cook more and catch up on our blogging. With limited ingredients at the stores (sometimes we could not find chicken or bananas!), we had to make do with what we had in our pantry. We came across a simple soup recipe that was healthy—garlic garbanzo soup. Especially during the coronavirus crisis and flu and allergy season, this soup features immune-boosting properties from the garlic and garbanzo. Garlic also is the main flavoring in this soup; it may be strong but it softens and becomes less bitter when cooked longer. Make this tasty garlic garbanzo soup while the world tries to overcome the coronavirus. It is especially appropriate to eat it, too, during National Garlic Day.

Recipe

(Adapted from Houston Chronicle)

Ingredients

  • 1/3 cup garbanzo beans (chick peas), dry
  • 5 tablespoons extra-virgin olive oil (we reduced it to 2 ½ tablespoons)
  • 20 cloves garlic, peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 celery stick, chopped
  • 2 large tomatoes, chopped
  • 1 tablespoon dried fenugreek leaves
  • 1 ½ teaspoon salt (we reduced it to ¾ teaspoon)

Directions

In a bowl, place the garbanzo and cover with water. Soak for 3-4 hours or overnight in the refrigerator (they should double in size). Remove from the refrigerator, drain and rinse.

In a large pot, bring 4 cups of new water to a boil and add the garbanzo. Cover the pot and simmer until soft (anywhere from an hour to 2 hours). Add more water, a cup at a time, if the liquid has lessened. In a frying pan, heat the oil and sauté the garlic cloves until golden brown. Lower the heat and add the cumin seeds and chili.

Add the celery and cook for about a minute before putting into the soup pot. Stir in the chopped tomatoes and fenugreek and bring to a boil. Season with salt. Check the water levels and add more if necessary. Lower the heat, cover the pot and simmer for 30 minutes until the garlic is softened. Turn off the heat and let the soup rest for another 20 minutes to allow the flavors to blend. Ladle into soup bowls and serve hot.

Notes

  • Learn more about the health benefits of garlic from Healthline.

 

February 18, 2017

Tourin

Posted by HI Cookery under 02 February | Tags: , , , , , , , , |
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Tourin (French Garlic Soup)

tourin soup

February 18: Feast Day of St. Bernadette of Lourdes (France) [also April 16]

As a newly-professed religious brother, Islander’s sibling, K, had to go to France to learn about the 200-year history of his congregation and its founder. Along with his fellow brothers and sisters from all over the world, they met in Bordeaux for an ongoing program of formation to learn about their roles as young missionaries. They were also fortunate to have made a pilgrimage to nearby Lourdes, the hometown of St. Bernadette, who had incredible visions of Mary, the Immaculate Conception, in 1858.

lourdes-HIcookery

St. Bernadette’s life story, apparitions and journey to sainthood have been chronicled elsewhere so we are not elaborating here. However, we are providing a peasant’s recipe from the Midi-Pyrénées region where she grew up as a poor girl. Tourin is a French-style soup made of sautéed garlic thickened with a little flour and egg. It is very flavorful for those who love garlic like we do!

So celebrate with simple soup on the Feast Day of St. Bernadette of Lourdes today or on April 16.

Recipe

(Adapted from Southwest Story)

Ingredients

  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 2 cups water
  • salt and pepper to taste
  • 1 egg, separated
  • 1 teaspoon vinegar
  • croutons (optional garnish)

Directions

Slice the garlic cloves thinly. In a small soup pot, sauté in olive oil over medium low heat until brown (about 5 minutes). Stir in the flour quickly to make a roux. Slowly pour water while constantly stirring and dissolving any clumps of flour. Boil on medium low heat for 20 minutes for the garlic flavor to develop. Season with salt and pepper.

tourinsteps1

Meanwhile, separate the white and yolk of the egg. Mix the vinegar with the egg yolk and 2 tablespoons of the boiling soup water. Pour this mixture back into the pot. Stir well. Whisk in the egg white quickly. Allow the soup to thicken for another 5 minutes. Ladle into soup bowls. Garnish with croutons. Serve hot. Yield: 2 servings.

tourinsteps2

Notes

  • February 18 is when the locals in Lourdes and traditional congregations in France observe the Feast Day of St. Bernadette. Others celebrate on April 16, the date of her death in 1879.
  • Thanks to Islander’s brother who brought back a bottle of Lourdes water from the grotto’s spring as a souvenir. It is pictured in the final food photo above next to the garlic bulb. Learn more about Lourdes water, St. Bernadette, Our Lady of the Immaculate Conception and the place for pilgrimages from the Sanctuaire Notre-Dame de Lourdes website.