New garlic soup (serves 4)
1 bulb of fresh garlic (about 25 cloves)
1 pinch saffron threads
4 medium sized shallots chopped
2 tbsp olive oil
2 tsp root ginger, grated
1 litre vegetable stock
2 celery sticks, chopped
2 bay leaves
1 glass of white wine
1 bunch of parsley roughly chopped
1 tsp thyme, chopped
Soften shallots and celery in the butter and oil for about 10 minutes add the garlic, ginger and thyme and cook gently for 5 minutes more. Allow the wine to bubble for a few minutes before adding the stock, bay leaves and saffron. Simmer for about 10 minutes, then check for seasoning, as you may need to add salt, depending on your taste.
Take out the bay leaves and add the parsley be keeping some texture.
-a spoonful aioli makes the perfect garnish.