Garlic Soup/ Sopa d’ Alho

The pungent aroma of garlic makes its way into most Portuguese dishes. From thin raw slices to slow fried minced pieces, this keystone of Southern European cuisine is remarkably versatile in its use. This recipe takes garlic in its most sweet and nutty character to flavour a delicate creamy soup. The recipe is inspired by 18th century Portuguese techniques which provide substance and body to broths by using ground almonds. The ground almonds not only thicken the broth but provide extra flavour. Chia seeds are included as an optional ingredient of their superfood status and to add consistence and texture to the soup. This is a quick and simple yet sophisticated soup you can prepare while making the rest of your meal.

Garlic Soup
Garlic Soup

6 heads of garlic cut in half (with skins)

2 tbsp of butter (can be replaced by olive oil for vegan version) 

4 tbsp almond flour 

600ml chicken or vegetable stock 

1 cup of mushroom pieces or stalks 

1/2 cup of lightly roast pine nuts 

Salt and pepper 

Truffle oil or olive oil for topping 

1 tbsp chia seeds (optional)

Serves 4

Method:

1. Roast the garlic on a tray for 20m (medium oven)

2. Make a roux by hearing the butter and adding the almond flour while stirring

3. Add the chicken or veg stock and a cup of mushrooms or mushroom stalks. Add salt and pepper to taste. 

4. Cook for 10 minutes.  In the meantime, remove garlic from oven and squeeze the flesh from the roast dry papery skins.

5. Add garlic to broth and blend with chia seeds if using to achieve a creamy consistency. Taste and adjust seasoning. 

6. Serve with roast pine nuts and truffle oil or olive oil as topping.

Published by

Pedro Rebelo

Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy. His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.

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