Juha od pečenog češnjaka i cvjetače/Roasted garlic & Cauliflower soup

Please, scroll down for recipe in English

Prije nekoliko tjedana M. i ja smo imali pravu auto-avanturu kada sam ja izjavila da hoću napraviti juhu od pečenog češnjaka. Ne bilo kakvog češnjaka, ne onog što se može u svim sezonama naći na policama trgovina. Htjela sam domaći češnjak.

Kako se češnjak sadi samo na Sv. Luku (par dana prije ili kasnije), malo poljoprivrednika se uopće upušta u takve pohvate. Osim toga, domaći češnjak koji se prodaje na našim tržnicama ili je skup ili ga samo nazivaju „domaćim“. A moram priznati da nam se malo i šetalo u obližnja sela koja daju mir i tišinu :)

I tako smo se nas dvoje uputili autom u obližnje selo pored Trogira tražeći rukom ispisane natpise kojima seljaci pozivaju putnike da svrate u njihove domove i kupe domaće maslinovo ulje/rakiju/crno vino/jaja/pršut... i češnjak. Put je bio neasfaltiran, prolazili smo pored nasada vinove loze i maslina, dalmatinskog kamenjara i krša. Napokon smo ugledali natpis koji nas je privukao, ručno napisan na komadu drva. Naš domaćin sjedio je ispred svoje kuće i ispijao crno vino kojim nas je odmah ponudio.

Uz par minuta razgovora, kupili smo i naš češnjak koji je s domaćom glavicom cvjetače dao divnu juhicu.

Roasted garlic

Ako još niste probali pečeni češnjak, pozivam vas da to napravite. Ovog puta juhu sam pravila samo za nas dvoje, no ispekla sam više glavica češnjaka jer se njime možete doslovno udaviti od radosti dok je još onako vruć i dok ga istiskujete iz ljuske. Ruke su mi bile potpuno masne, a o dahu da i ne pričam, svakako nije za mladu damu :)

Što se tiče samog recepta, nemojte se brinuti zbog dodatka vina u juhici. Znam da mi Dalmatinci dodajemo bijelo vino u sve :) Alkohol ispari u kuhanju jer se dodaje na početku, a okus je puno bolji, poboljšan.  

Juha od pečenog češnjaka i cvjetače

(za 2 osobe)

      Potrebni sastojci:

·         1 manja glavica cvjetače, očišćena i narezana

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·         2 cijele glave češnjaka

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·         50 ml maslinovog ulja

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·         100 ml suhog bijelog vina

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·         700 ml vode ili pilećeg temeljca

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·         50 ml punomasnog mlijeka ili vrhnja za kuhanje

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·         1 žličica brašna (glatko, tip 550)

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·         sol, papar

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      Priprema:

·         Zagrijte pećnicu na 200°C.

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·         Glavicama češnjaka očistite prvi sloj ljuske, obrišite ih lagano suhom krpom pa im odrežite kapicu, oko pola centimetra od vrha. Nakapajte s žlicom-dvije maslinovog ulja, posolite i popaprite pa ih zamotajte cijele u foliju. Pecite oko 50 minuta ili dok glavice češnjaka ne budu skroz mekane da se daju istisnuti iz ljuske. Izvadite iz iz folije i ostavite da se ohlade. Kada budu hladni samo ih lagano istisnite iz ljuske. Ostavite sa strane.

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·         U međuvremenu, cvjetaču nalomite na cvjetove pa ih operite pod mlazom hladne vode.

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·         Na ostatku maslinovog ulja popržite cvjetove cvjetače dok malkice ne omekšaju, oko 2 minute, pazeći da ne uhvate smeđu boju. Dodajte bijelo vino pa kuhajte dok vino ne ispari, a potom dodajte vodu. Poklopite i kuhajte oko 20 minuta.

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·         Nakon 20 minuta, maknite poklopac, dodajte pečeni češnjak pa kuhjate još 10 minuta.

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·         Štapnim mikserom cvjetaču i luk usitnite u pire, dodajte brašno i vrhnje koje ste prethodno pomiješali, zatim sol i papar pa kuhajte uz stalno miješanje još 3 minute.

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·         Poslužite toplo.

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English version

A few weeks ago M. and I had a real car adventure when I said I want to make a roasted garlic soup. 

I didn't want any kind of garlic, not what we can find on store shelves. I wanted homemade garlic.

So we went  to a nearby village. The road was dirty and we walked next to the vineyards and olive trees. Finally we saw a hand written sign on a piece of wood. 

We walked in and we bought our garlic which gave us a wonderful domestic soup.

I love roasted garlic so I always roast more. Doesn't it look lovely?

     

Roasted garlic & Cauliflower soup

     (serves 2)

      You need:

·         1 small head cauliflower, broken into small florets

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·         2 heads garlic

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·         50 ml olive oil

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·         100 ml dry white wine

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·         700 ml water or chicken broth

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·         50 ml milk or heavy cream

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·         1 tsp all purpose flour

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·         sea salt, pepper

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      Steps:

·         Preheat the oven at 200°C (400 F).

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·         Peel the first layer around the heads of garlic and slice the top of each head to reveal the garlic cloves. Place the garlic heads in a foil, sprinkle with salt, pepper and drizzle each with 1-2 tbsp olive oil. Wrap the garlic heads tightly in foil. Bake for 50 minutes or until the cloves are very soft. Remove from the oven. Allow to cool. Squeeze garlic cloves from peel, set aside.

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·         In the meantime, broke cauliflower into florets and wash under the cold water. Set aside.

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·         Heat the rest of the olive oil in a large pot over medium high heat on the stove. Stir in sliced cauliflower and cook for 2 minutes, then add wine. Cook until wine is reduced. Add water or chicken broth, cover and cook for 20 minutes.

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·         Remove cover, add garlic and cook until cauliflower is soft, for about 10 minutes more.

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·         Using elextric hand mixer, smash it into puree until smooth.

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·         Combine 1 tsp flour with heavy cream. Stir into soup. Season with salt and pepper. Cook for 3 minutes more. Remove from the heat.

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·         Serve warm.

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P.S. For the measurements check out the kitchen chart!

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