Photo: from NZ Gardener Magazine.
- 6 heads of garlic
- 1 litre of chicken stock
- salt and pepper
- bite-sized chunks of good day-old bread
Peel six heads of garlic and place in a pot with a litre of chicken stock. Bring to the boil, then reduce to a simmer until the garlic is soft - about 40 minutes. Pass the garlic through a mouli or a sieve, then mix it back through the stock and season with salt and pepper. Reheat and serve with bite-sized chunks of good day-old bread thrown in.
- Cuisine - British
- Course - Lunch