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A way to get rid of some sprouting garlic
Ingredients
Makes 8 servings
- two pinches saffron threads
- 175g butter
- 6 heads garlic, peeled, shoots pulled out, chopped
- 4 small/medium onions, finely diced
- 4 sticks celery, chopped up finely
- 2-3 bay leaves
- generous splash dry sherry
- 2 ½ litres chicken stock
- handful long grain rice
- 250 mls double cream
- croutons, parsley and freshly grated Parmesan cheese to serve
Preparation
Leave the saffron tosoak in a little hot water.
Melt the butter in a large saucepan and add the garlic, onion, celery and bay leaf. Stir. put a lid on the saucepan and allow these to sweat until soft.
Add the sherry, stock and the saffron and its soaking water. Bring to the boil
Add the rice and boil until the rice is cooked. Taste and add salt and pepper to taste.
Take out the bay leaf, add the cream and liquidise the soup.
When ready to serve, reheat and top with some croutons, freshly grated parmesan and parsley.
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