Garlic Soup
- 6 toes of garlic, sliced thinly
- 2 T almond slivers
- 750 ml chicken broth
- olive oil
- saffron (optional)
In a small kettle, saute the garlic in plenty of oil, until it begins to brown (which should take awhile). At the same time, dry roast the almond slivers over moderate heat. When the garlic is cooked, add broth. Season with black pepper, and parsley (if desired), and bring to a boil. Serve with the almond slivers for garnish.
Aller Hande no. 8 (2006)