soup season!

 i am happy that it finally feels like autumn in the orchards,

 and her colours are pretty spectacular. 

oh, and 'sweda weather' too!

a warm comforting bowl of soup is just what i crave after wandering

 in the fresh, crisp, apple scented air.

oh this garlic soup.. one of our favourites!

our friend dale made this for us years ago.

you will love it!

warm, creamy, and bursting with flavour. 

did you know we grow garlic for you?

when i say we, it’s the kids.. spencer, margo and jamie. 

the cloves are large and so pungent. 

they will be planting soon for next year. 

 

garlic soup

you will need..

2 tablespoons of olive oil

1/3 cup peeled garlic- about 6 of our cloves (12-14 imported)

2 cups of sliced onions

2 bay leaves

salt and pepper to taste

8 cups vegetable or chicken broth

1 tablespoon of minced garlic

1 teaspoon thyme

1 teaspoon basil

2 cups day old french baguette chopped (1/2 a loaf)

1/2 cup of whipping cream

1/2 cup grated parmesan cheese

1 teaspoon chopped fresh parsley 

fresh thyme to garnish

for the the floating crostini..

this is my sister in law lorna’s recipe for garlic bread, that we love and use for the crostini too.

(for garlic bread..double the recipe, and spread over a baguette cut in half lengthwise. bake, covered in foil in a 350° oven for 20 minutes, then uncovered until golden.)

1/2 french baguette sliced 

6 tablespoons butter

1/4 cup of finely grated parmesan cheese

2 tablespoons mayo

1 clove of our garlic (2-3 imported)

1 tablespoon fresh parsley chopped

to make the soup..

in a heavy pot, heat the oil and add onions, whole garlic, bay leaves and caramelize for about 10-15 minutes. 

add the broth, minced garlic, basil, thyme, salt and pepper. simmer for about an hour.

reduce heat, then add cream and crusty bread.

remove the bay leaves and then blend until smooth.

stir in the parmesan cheese and parsley.

make the crostini..

turn on your broiler.

place baguette slices on a parchment lined baking sheet. 

mix all ingredients and spread on the baguette slices.

top with a little extra cheese.

broil until golden.. 10-ish minutes.

ladle the soup into bowls and top with a garlic crostini.

garnish with a fresh thyme sprig or two. 

enjoy!

 it will keep the vampires away..  until hallowe’en at least!

how darling are these tiny thyme blossoms?

i picked up this soup tureen and a few other matching pieces at a garage sale a couple of weeks ago.. 

 perfect timing for soup season! 

 the most fun ever for for $6!

one of our scarecrows has new pearls too. 

enjoy this short and sweet week!

warmly,

laura

 

swirls of our garlic scapes in june.

carl laidlaw orchards