Food from the Farm: Garlic Soup with Parsley Spaetzle

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My household was struck by some sort of pestilence this past week, resulting in a lot of sniffling and sneezing, head holding and throat aching. My husband and I fell on our garlic stash several times a day, pressing a sliced clove or two onto a little hunk of bread slathered with butter. It helped, but one evening we needed more. I remembered this lovely soup recipe, shared with LocalHarvest by author Marilou Suszko, from her book, Food and Farms of Ohio. It is comforting in every way: the warm, mellow garlicky goodness, the sweet little dumpling-y spaetzle. It feels like kid food for sick grown-ups. Try it - it's sure to cure whatever ails you.

Garlic broth:

  • 1 T. olive oil
  • 3 or 4 heads garlic, peeled and coarsely chopped
  • 8 cups vegetable or chicken stock
  • Salt and freshly ground black pepper

To prepare the broth: Heat the oil in a large saucepan over low heat. Stir in the chopped garlic and sauté, stirring often, until the garlic is soft and translucent, not browned. This will take about 20 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 45 minutes, or until the garlic is very tender. Season to taste with salt and pepper. Keep warm.

Parsley spaetzle:

  • 2 eggs, lightly beaten
  • 1 ½ c. all-purpose flour
  • ½ c. water
  • ½ t. salt, plus 1 T. for cooking water
  • ½ t. black pepper
  • ¼ t. baking powder
  • ½ c. chopped parsley
To prepare the spaetzle: Combine all of the spaetzle ingredients in a medium-sized bowl. Cover and refrigerate for 1 hour. Meanwhile, bring a large pot of water to a boil. When ready to cook, add 1 T. of salt to the water. Drop small bits of the batter, about the size of a dime, into the boiling water from a spoon. Cook until the spaetzle are light and delicate, about 5 minutes. Drain. To serve, add the spaetzle to the warm soup.

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