Black garlic is a whole garlic bulb that's been fermented over a period of a month. I've been playing around with it recently and really love the tangy flavour it brings to a dish. The downside is that the colour transfer can be less than ideal. So, this recipe doesn't make a bright orange soup - it's more the colour of pumpkin pie filling and benefits from a pretty garnish.
Halfway through this dish I was really disappointed in how it was coming together - the ginger was too hot and the black garlic gave off a funny aftertaste. But in trying to rescue it, the final touches of apple juice, cream and a bit of lemon suddenly transformed into an amazing soup!
I...er...had to stop myself from eating the whole batch for lunch. —Reiney
- Serves 4
Grapeseed or vegetable oil
Ginger, peeled and chopped (40g)
Black garlic, whole
Carrots, peeled and chopped (about 5 medium)
Flour (omit for gluten-free)
Lemon, to taste
Salt, to taste
- Melt butter with oil in a saucepan over medium heat. Add onion and sweat with a pinch of salt until soft and golden (but not browned), about 5 minutes.
- Add ginger and continue to sweat for 3-5 minutes before adding both garlics. Cook garlic for a minute, taking care not to burn the white garlic.
- Toss in the carrots and another pinch of salt. Stir over heat to soften briefly, about 3-5 minutes.
- Next add the flour and stir it around to toast briefly as it combines with the fat. Then add the vegetable stock and bring to a simmer. Cook until the carrots are very soft, about 15-20 minutes (the gentler the better).
- Puree the soup in a blender for at least 2 minutes, until very smooth. Ideally at this point you'll strain the soup through a fine-mesh strainer back into a clean pot, pushing on the fibers to have a perfectly smooth soup. But, hey, it's still going to taste good if you ignore this bit.
- Reheat the soup and thin with the apple juice - at this point use your judgment for both taste and texture. If you want a thinner soup you may use even more apple juice (or a bit more veg stock). A good rule of thumb is to thin just until the soup completely disappears when drizzled into itself.
- Season to taste with salt - I needed about 2 "three-finger" pinches. At this point the soup can be cooled and set in the fridge if making ahead, and then reheated to continue.
- Just before serving, temper the cream into the hot soup. To do this: remove the pan from the heat, pour the cream into a ladle and then swirl the bottom of the ladle in the hot soup, gradually mixing the two together. This gently heats the cream and prevents it from curdling.
- Finish with a squeeze of lemon and serve.