So, here’s the thing: I don’t necessarily plan our weekday meals with a specific time frame in mind. I’m not going to come home at 6:30pm and try to make a beef wellington, but my husband and I are perfectly content to eat dinner at 9pm if it’s worth it.
Last night, I wanted it to be worth it. I love making soup, so this roasted garlic and shallot soup sounded perfect. Despite the less than stellar reviews, I’ve made enough soups to improvise with new recipes, so I figured I would make some changes as I went along. I was enthusiastic about this recipe until I pulled my shallots out of the oven. I was not liking the smell of them (though I love them raw), but I was already in too deep so I had to keep going.
Around 8:30pm, the soup was ready. I was so hungry, what with all the peeling and roasting and “what the hell did that step say to do again?” going on. I tentatively dipped my tasting spoon in, and whaddya know? It wasn’t good.
It wasn’t awful, either. I’m not a big fan of overly sharp flavors, and the shallots, when roasted, became very much so; kind of a mix between sweet and tart turned up to 11. That’s what killed it for me. The garlic flavor was barely noticeable, and overall, as my husband helpfully stated, “It’s just kind of bland.” Next time, for a truly rich soup with garlic as the star: replace the shallots with white or yellow onion, toss in a bay leaf or two, roast more garlic for longer, kick up the spice with some paprika, and serve with a dollop of sour cream.
We ended up snuggling on the couch with PB+J’s in hand.