This is a great light meal or snack.
- 1tbl olive oil
- 12 garlic cloves, roughly chopped
- 1L vegetable stock
- 2 bay leaves
- 2 sprigs of thyme
- 1 sprig of sage
- Chives to serve
- Salt and pepper to taste
- Crusty bread
- Heat half of the oil in a large saucepan over a medium heat. Add onion and 10 chopped garlic cloves. Cook, stirring, for five minutes or until soft. Place herbs in a bouquet garni bag* and put in pot. If you don’t have a bouquet garni bag, simply add the herbs to the pot. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 15 minutes.
- Drizzle bread with the remaining olive oil. Place bread on a grill and cook until golden and brown. Rub with cloves of garlic. Tonight I cheated and spread the bread with lashings of garlic Toum made by my neighbour, Rita.
- Remove bouquet garni bag or herbs from soup and discard. Season with salt and pepper. Sprinkle with chopped chives and serve with garlic bread.
*I bought my bouquet garni bag from Twine Homestore located in Wollombi.