RISE & SHINE KAUT43 OKC
It’s Halloween-week, and one question I get almost every year besides, “can you make something gross looking but not gross tasting?” *eye roll* is an idea for a simple Halloween meal.
So you’re trying to get the kids ready in their costumes, their grandparents are coming over for pictures, neighbors may stop by or come in while trick-or-treating, and everyone needs a warm belly of food. Bread and soup!
But no ordinary soup, mind you. A creamy garlic soup light and savory enough for neighbors to enjoy (face to face), and “garlicky” sufficient to ward off any vampires.
This soup is a classic of Lyon France and is generally made by adding mayonnaise to cream and thicken the soup, much like my recipe for Bourride. The mayonnaise liaison at the end is lovely. I opted out of the mayonnaise part because of stability. If we are going to have a hot soup setting around, using the mayonnaise liaison would mean it eventually “breaking” and not being very appetizing. Something more sturdy like a roux to bind and thicken would be much more agreeable.
French Creamy Garlic Soup With Chili Oil - Serves 5-6
20 cloves of fresh garlic, halved with germ removed*
2 quarts (8 cups) unsalted chicken stock (light in color as possible)
Fresh sage leaves
Kosher salt and White Pepper to taste
5 tablespoon unsalted butter
1/2 cup, rounded All-Purpose Flour
8 ounces/or 1 cup Crème Fraîche (or heavy whipping cream to taste)
1/4 cup grapeseed oil or olive oil
1 teaspoon smoked paprika
1/4 teaspoon red chili flakes
Heat your unsalted chicken stock in a pot just below a simmer.
Garlic can be bitter if you do not remove the germ from inside the fresh clove. Cut the garlic in half. Towards the root end of the clove, you will see the “V” shaped germ. Remove and discard. See photos, if still unclear.
Once you have halved and removed the germ from the garlic, add out to a small pot. Fill with cold water just to cover, and begin to heat on the stove. Bring the garlic to a simmer, and cook for 6-8 minutes or until the garlic is translucent and tender.
Drain the garlic and place it on a smooth surface. With a garlic press or a fork, smash and mash the garlic to a pulp. Set aside.
In a soup pot, add the butter and begin to melt. Add the rounded half cup of flour and mix it into the melted butter to make a roux. Cook the roux for five minutes while stirring.
Add in the hot chicken stock and mix into the roux. Cold stock, cold milk cold any liquid, added to a hot roux will form clumps. Always make sure your liquid is hot before adding to the roux. Mix and bring to a simmer to thicken slightly.
Add the garlic pulp and a few fresh sage leaves. Simmer gently for 10 minutes or up until you’re ready to serve.
To make the chili oil: In a small sauté pan, add the oil along with paprika and chili flakes. Gently warm on the stove until the oil changes color and flavors. Do not toast or burn the paprika and chili flakes.
Before serving, add the crème fraîche and mix in. Drizzle the top with chili oil and serve with Persian Barbari bread. Enjoy!
Persian Barbari Bread - Makes two Barbari
1 1/2 cup warm water (100-105 degrees F)
1 teaspoon sugar
2 teaspoon kosher salt
2 teaspoon active dry yeast
4 cups + extra All-Purpose flour
1/2 teaspoon Kosher salt
3 teaspoon white sesame seeds
2 teaspoons nigella seed (may substitute with poppy seed)
3 teaspoon flour
1/2 teaspoon baking soda
2/3 cup water
In a large mixing bowl, add the warm water. Be sure the water isn’t too hot, or you will kill the yeast. Add the sugar and salt, then mix. Sprinkle the yeast on top and allow it to “bloom” and activate approximately 5 minutes.
To the bowl and using your hands ( you may also use a stand mixer with a dough hook, but it’s more fun using your hands), add 2 cups of the flour. Mix with your hands into a nice paste. Add and an additional cup of flour, again mixing in thoroughly. Finally, the last cup of the flour mixture and knead the dough.
The dough will be wet and slightly sticky (shaggy dough). Turn the dough out onto a lightly floured surface and knead the dough until it is a bit less sticky and more smooth.
Lightly oil the same mixing bowl and add the kneaded dough. Cover in plastic wrap and place the bowl in a warm spot. Allow the dough to rise for at least one hour or until doubled in size.
In a small saucepan, combine 3 teaspoons of flour, 1/2 teaspoon baking soda, and 2/3 cup of water. Mix well, and set on the stove to heat. Bring the mixture to a boil. Once it has thickened, remove from the heat and pour into a small bowl to cool. Set aside.
Combine the 1/2 teaspoon of kosher salt or flakey sea salt along with the nigella seed (or poppyseed) and sesame seeds. Set aside.
Preheat your oven to 450 degrees and line a large sheet pan (or two) with parchment paper. Once the dough has properly risen, divide the dough in half. On a lightly floured surface and using your fingers, press one of the half pieces out into a long oblong shape. Remember, this is “rustic,” so no need to be absolutely perfect unless you’re one of those kinds of people.
Press the dough out using the tips of your fingers, and keeping them wet with water helps too (set a bowl of water next to you). The shape should be extended, oblong, able to fit on your large sheet pan, and about 1”-1/2” thick.
Using a pastry brush or your fingers, spread a light glaze of the thickened water, baking soda, and flour mixture over the top of the dough. This will give the top crust a chewy texture, almost like bagels. Carefully lift the Barbari and place it on the lined sheet pan. Create rows on the top of your barbari with your finger running parallel to the next one from top to bottom; This is a characteristic of barbari. Continue the same procedure with the second piece of dough.
Sprinkle the seed mixture on top of the barbari evenly. Allow each barbari to rest and rise at least 15 minutes. Place the pan in your oven and bake for approximately 20 minutes or until golden brown.
Remove from the oven and allow to cool just enough for you to handle. Serve the barbari whole or cut into squares, but just be sure to serve warm. Barbari is excellent at any meal period.