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Garlic Soup

10-20 cloves garlic, peeled
1-2 strips fatty bacon
1 chicken bouillon cubes
1 beef bouillon cubes
1/4 tsp tarragon
1/4 tsp parsley
black pepper to taste
white pepper to taste
wineglass white wine
2-3 sausages (Italian or Kielbasa), sliced (1 cup slices)
1-3 potatoes, cubed (at least 1 cup)

Saute in butter the carefully peeled, unbruised, unblemished, uncut
garlic cloves after this has started, toss in cut up bacon strips
to further flavor the saute. (To sweeten the saute even more,
add some finely chopped carrot at equal volume or 1/2 volume of
the garlic. A little 1015 chopped onion is also good, but then it
starts to lose characteristics of garlic soup.) In a saucepan, make
the bouillon I've also added a little beer in place of a part of
the water to add complexity to the flavors. Add the parsley, tarragon
to taste. When the garlic is soft, transparent and starting to
caramelize, deglaze the pan with a splash of white wine simmer for
a moment and then add to the bouillon.

Saute the sliced sausage to brown the sausage and to reduce the
grease content (suppose you could boil the sausage instead) pepper
the sausage to taste and then add to the bouillon. Stir the bouillon,
check flavors, spice per taste. The recipe initially stopped here
but the soup lacked body so at this point I now toss in cubed raw
potatoes and cover and simmer until the potatoes are tender. For
even more body remove half the potatoes and a splash of the bouillon
and blend until creamy add back to the soup. Makes a nice hearty
soup served with buttered bread, salad and a glass of wine Above
should serve 2 as a meal w/o problem depends upon how much you
reduce volume with simmering and how much extra stuff you add.
Could serve 4 as a soup service prior to the entree. Ages and blends
nicely in the refrigerator overnight.


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