THERE IS AN OLD folk saying that garlic is as good as ten mothers. It must be true when it comes to this soup—a comforting broth redolent with garlic and enriched with the vitamins and minerals of fresh spinach.
SERVES: 2 TO 4
INGREDIENTS:
- 2 teaspoons extra virgin olive oil
- 5 cups high-quality neutral-tasting chicken or vegetable broth
- 4 cups chopped fresh spinach leaves, tough stems discarded
INSTRUCTIONS:
- Preheat the oven to 425°F.
- Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have.
- Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil.
- Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
- When cool enough to handle, squeeze the garlic pulp into a medium-size saucepan.
- Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend.
- Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has a tendency to settle out).
- Serve hot.
NOTE:
- If you have some Garlic Puree on hand, you can substitute 2 tablespoons of it for the 2 garlic heads and 2 teaspoons oil
