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Soupe à l'Ail
Sauce Au Vin

Recette Soupe à l'Ail et Clous de Girofles

Ingrédients:

Serves 4

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 garlic cloves, peeled

1/2 cup coconut milk

3 1/2 cups organic vegetable broth

4 lemon wedges

Préparation:

1 - Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish.
2 - Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat.
3 - Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.
Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
4 - Melt butter in heavy large saucepan over medium-high heat.
Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes.
5 - Add roasted garlic and 26 raw garlic cloves and cook 3 minutes.
Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes.
6 - Working in batches, puree soup in blender until smooth.
Return soup to saucepan; add coconut milk and bring to simmer.
Season with sea salt and pepper for flavour.
Squeeze juice of 1 lemon wedge into each bowl and serve.
7 - Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally..

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Sauce Au Vin

Ingrédients:

Serves 4

40 g de beurre

20 cl de vin rouge

2 échalotes

20 cl de fond de veau

Préparation:

Ciselez finement les échalotes.
Mettez les échalotes dans une casserole. Versez le vin rouge et laissez réduire jusqu'à l'évaporation totale du vin rouge.
Versez le fond de veau dans la casserole et laissez bouillir la sauce quelques minutes.
Incorporez le beurre tout en fouettant énergiquement.
Vérifiez que la sauce n'est pas trop liquide à l'aide d'une assiette

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