Saturday, April 16, 2011

Garlic Soup and Walnut Bread

garlic soup-final

Social media is a funny thing. It is simultaneously a complete time suck–a veritable black hole of often meaningless chatter–and an infinite source of information and friendship. I often get gobbled up in the black hole, puttering around cyberspace, wasting time with things that honestly don't interest me. How does it DO that? But even more often, I get lost in new and interesting blogs and websites. I'm pointed in the direction of witty writers, brilliant photographers and talented artists. This is the bright spot of social media–the transfer of information and connecting with those that share our interests.

And, yeah, it's still a complete time suck...  but not necessarily a time waste. This is why I love twitter. Yes it's often full of random bits of chatter, but it's a wonderful resource for new information. I can't tell you how many new people, blogs and informative articles I've found via twitter.

It was shortly after I joined twitter that I also joined the Bread Baker's Apprentice Challenge. It was through both mediums that I connected with a number of talented bakers and all around nice people. Rebecca (@hobnob) and Daniel (@misterrios) are just two of these folks. And it was through some of that meaningless, idle chatter that the three of us decided to make the same garlic soup recipe and post to our respective blogs on the same day. Being the bread bakers that we are, we also decided to make walnut bread as it was mentioned in the soup recipe.

So here we are, the day of reckoning. Let's talk a little about the soup, okay? Daniel found this recipe at 101 Cookbooks. I won't write it out here because, as you will see, I was not entirely successful and I want you to get the recipe straight from the person that CAN make it successfully (read the comments - lots of people made this just fine, so don't let my experience turn you away from trying it).

The soup starts with garlic (NO, really??) Lots of garlic.

garlic-all peeled

But before it becomes these lovely naked cloves, we have to strip them out of their papery clothes. Here's how I do it, making quick, easy work of peeling garlic.


First pull off the requisite number of cloves. Place one clove under a bench scraper, the side of a broad knife or other wide, flat surface.

garlic smash prep

Strike the scraper with the palm of your hand (or press down hard),  but don't go nuts. The garlic doesn't need to be pummeled, just squished.


What this does is break the grip of the papery outside from the clove.



The clove is then easily peeled, no fussing, no swearing at the STUPID PAPER THAT WON'T COME OFF, GAH! You know, that kind of thing.

Back to the soup. Here are the basic ingredients going into the first stage of the soup.


Chopped garlic, bay leaf, thyme, and sage. The recipe calls for sage leaves but I couldn't find any fresh or dried, so I had to used rubbed sage.

I don't have any pictures of the rest of the prep, but let me walk you through it. I combined the above ingredients (along with salt) with 4 cups of water and let it simmer about 40 minutes. The recipe doesn't say to cover the soup as it simmers, but I was afraid of half the water evaporating away so I covered mine. Next comes the tricky part – making the cheese/egg/oil emulsion to add to the broth to thicken the soup and make it nice and creamy.

That's the idea, anyway. My lack of experience with this technique resulted in a mildly curdled soup that tasted pretty good, but looked pretty bad. The texture was just wrong.

You can see it in the photos:
garlic soup-pour
garlic soup-final

Look at the spoon and the soup around it. You can see how it's separating. Such a disappointment. It looks like I need an extra set of hands to S L O W L Y add the broth to the egg/cheese mixture. It was difficult to keep a slow, steady stream while trying to whisk with the other hand. Practice makes perfect, right? So I guess I need to practice!

Now let's talk about the bread a bit. I had different issues with this part - it's always something isn't it?

I found this Apple-Walnut Bread recipe at King Arthur Flour. All I did was eliminate the apples. Their recipe is meant to be used as a fondue bread and I think it would be wonderful that way. I also think it would make for a fantastic panini if you shaped it into a boule or batard instead of small baguettes as I've done here.

You need to start the bread the day before since it utilizes a starter made of all-purpose flour, a bit of rye, some water and a tiny bit of yeast. It's about the consistency of pancake batter, you just mix it all with a spoon, cover it and let it sit out at least 12 hours or so. It'll get bubbly and have an almost beer-like smell. That tell-tale yeasty goodness.

You combine that with more flour, yeast and toasted, chopped walnuts, followed by a 60-90 minute fermentation. I used my baguette pan for shaping, but you can easily do these on a sheet pan lined with parchment paper.

walnut bread-shaped

As bad luck would have it, our power went out shortly after I took this picture. I wasn't too concerned since our power has never been out for very long. Weeellllll, it didn't come on until about 2 and a half hours later, a full hour longer than the bread needed to proof. I slashed the overproofed loaves — and sadly watched as they deflated like a popped balloon — spritzed them with water and popped them in the oven, hoping they weren't ruined.

walnut bread-baked

They won't win any awards base on appearance, but they taste wonderful. I love the walnuts scattered through the bread and the fact that, unlike other breads I've made with walnuts, this bread is not at all sweet. It's a crusty, hearty bread itching to soak up some garlic soup – properly prepared soup, that is. Maybe next time.

walnut bread in bowl

I can't wait to see how Rebecca and Daniel fared with their soups and breads. Please check out their blogs with me!

Rebecca at GrongarBlog
Daniel at Ährelich Gesagt


  1. I've enjoyed ease-dropping on your conversations about this soup and to see how it all turned out. And thanks for sharing a not-perfect experience...sometimes it's nice to know that power outages and overproofed breads and curdled soups happen to other people too. =)

  2. Fantastic Photos! I love looking at your photos. My soup also separated around the bread cubes, and became this odd texture when we were chowing down, but that's the important thing- that we were chowing down!

    By the way, what's rubbed sage? I usually just buy fresh and hang it up on a nail on the side of a shelf to dry out.

    But again, wonderful post. Thank you so much for entertaining me in this crazy idea.

  3. Grrrr..."eavesdropping" not "ease-dropping"...what was I thinking?! And this from an English teacher! (Your soup still looks delish!)

  4. Great post! Beautiful photos! And I love that we both landed on the same bread recipe. I'm so happy we all did this together. Looking forward to the next cooking adventure.

  5. It all sounds very good. I am a curddler<= is that a word? If it calls for adding eggs to a hot dish, I am a goner. The photos are again lovely!

  6. Thanks to all for the compliments!

    Daniel- Rubbed sage is basically crumbled sage. It was that or ground and I knew I didn't want ground, so I went with rubbed. It's really light and fluffy. I plan on growing a few herbs in pots this year. I might have to add sage to the list so I can dry my own leaves!

  7. Robin Sue - Is it wrong to say I'm a wee bit glad I'm not the only one that has a curdling issue? :)

    p.s. I think I'm going to make your basket cake for Easter. I think my nieces will love it!


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