I’ve adapted this recipe slightly as I couldn’t find any green garlic I decided to first roast my garlic bulbs to get a soft creamy garlic paste . I was afraid it would burn kind of immediately with the onions. The original recipe is from BBCGoodFood.com so go check it out there too.
Ingredients
good pinch saffron threads
85g butter
1 tablespoon of (sunflower) oil
3 large heads of garlic, outer skin removed
2 medium onions, sliced
2 sticks celery, chopped
1 bay leaf
2 tbsp dry sherry ( I used rice wine)
1.2l chicken or vegetable stock
3 tbsp risotto or long grain rice
142ml carton double cream
lemon juice
crisp croûton, to serve
Method
Heat the oven at 180degrees.
Wrap the garlic bulbs individually in aluminium foil and place in the oven to soften for about 30-45 minutes depending on their size.
Soak the saffron in 2 tbsp hot water for 10 minutes. ( I soaked it in the stock water)
Melt the butter and oil in a large saucepan.
Add onion to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The onions should be very soft and tender but not at all browned, so keep the heat low.
Squeeze out the roasted garlic from the bulb.
Add the celery and bayleaf andgarlic to the onions
Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper.
Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked.
Fish the bay leaf out and discard.
Liquidise the soup and return to the pan.
Pour in the cream and reheat until hot.
Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick.
Serve sprinkled with croûtons.
Recipe from Good Food magazine, May 2002
Adapted en photographed by Gardeninglady
