Garlic Soup with Harissa

Garlic Soup with Harissa

Ingredients:

For the paste:

• 2 Tbs Teeny Tiny Spice Company Harissa

• 2 Tbs Fresh lemon juice

• 1 Tbs Tomato paste

• 1 Tbs Olive oil

For the Soup:

• 4 Shallots, finely chopped

• 3 Celery stalks, finely diced

• 3 Tbs Butter

• 3 Tbs Olive oil

• Cloves of 3-4 bulbs of garlic, finely chopped

• 1” Piece of ginger, peeled and finely chopped

• 1 tsp Fresh thyme, chopped

• 1 C White wine

• 1 Pinch saffron

• 4 C Chicken or vegetable stock

• 4 Tbs Fresh parsley, chopped

Instructions: 

1. Sauté shallots and celery in butter and oil until translucent, about 10 minutes.

2. Add garlic and cook 5 minutes, stirring.

3. Add ginger, thyme and wine and simmer for 5 minutes.

4. Add saffron and stock and simmer 10 minutes.

5. Check seasoning and add salt if needed.

6. Remove from heat, let cool a bit before transferring the soup to a blender. Add the parsley to the blender and purée quickly, leaving the soup coarse.  

7. Warm the soup before transferring to bowls for serving. Add a dollop of Harissa paste and a drizzle of olive oil to finish.