4 tbsp olive oil
5 whole garlic bulbs, cut in half crossways
25 g flour
1.5 litres hot water
4 sprigs of thyme
sea salt
freshly ground black pepper
100 g thin vermicelli
a large bunch of flat-leaf parsley, finely chopped
5 whole garlic bulbs, cut in half crossways
25 g flour
1.5 litres hot water
4 sprigs of thyme
sea salt
freshly ground black pepper
100 g thin vermicelli
a large bunch of flat-leaf parsley, finely chopped
method
Heat the oven to 140°Cgas 1.
1. Drizzle the oil over a roasting tray and put the cut garlic bulbs on it. Roast for 1 - 1 12 hours, until soft and golden.
2. Remove the garlic from the oven and, when cool enough to handle, squeeze out the soft, buttery flesh. Put it in a saucepan with the juices from the roasting tray and mash with a spoon. Over a medium heat, mix in the flour so it absorbs the oil and makes a roux. Slowly pour in the hot water, stirring constantly. Add the thyme and seasoning and simmer for 20 minutes.
3. Remove from the heat, discard the thyme sprigs and use a hand-held blender to make the soup smooth.
4. Return to the heat, add the vermicelli and cook for 3 minutes. Add parsley just before serving.
1. Drizzle the oil over a roasting tray and put the cut garlic bulbs on it. Roast for 1 - 1 12 hours, until soft and golden.
2. Remove the garlic from the oven and, when cool enough to handle, squeeze out the soft, buttery flesh. Put it in a saucepan with the juices from the roasting tray and mash with a spoon. Over a medium heat, mix in the flour so it absorbs the oil and makes a roux. Slowly pour in the hot water, stirring constantly. Add the thyme and seasoning and simmer for 20 minutes.
3. Remove from the heat, discard the thyme sprigs and use a hand-held blender to make the soup smooth.
4. Return to the heat, add the vermicelli and cook for 3 minutes. Add parsley just before serving.
serving amount
serves 6
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