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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: soup / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: Break garlic cloves from heads.
In a small bowl, cover garlic cloves with boiling water.
Let stand 3 minutes.
Peel.
If cloves are big, cut in half.
In a large saucepan, heat 3 tablespoons olive oil. Add garlic cloves.
Cook 2 - 3 minutes.
Add water and saffron.
Season with salt and pepper.
Simmer 1 hr.
Cool.
In blender, process soup in batches until smooth.
In a medium skillet, fry bread in olive oil until crisp and brown.
Reheat soup. Pour in warm bowls.
Top soup with croutons.
Sprinkle with parsley.
| Ingredients:
3 Ounce(s) heads garlic
1 1/2 Ounce(s) olive oil
62 62/105 Ounce(s) water
1/8 Package(s) saffron
3 cubed, whole wheat bread
1 Ounce(s) black pepper
163/2500 Pound(s) chopped, fresh parsley |
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