Garlic - the cure for everything that ails you. This recipe makes good use of a LOT of garlic, but since it is gently cooked to sweet mellowness, it is wonderful as an experience as well as a tonic.
2 cups fresh peeled garlic cloves (approx. 5 large heads)
1/4 cup olive oil
fresh crumbs from 2 slices bread, crusts removed, preferably spelt or whole wheat
seasalt and freshly ground pepper
1/4 to 1/2 teaspoon sweet or hot smoked Spanish paprika (pimentón)
4 cups chicken or vegetable stock
In a heavy-bottom saucepan, gently sauté the garlic cloves over low heat until they are soft and begin to caramelize, about 20 minutes. Add the fresh crumbs, salt, pepper, and pimentón. Bring the heat up to medium and cook, stirring occasionally, until mixture is fragrant and well coated in the oil, about 5 minutes. Add the stock, bring to a boil. Immediately puree the mixture in a high-speed blender. Adjust seasoning. Serves 4-6 as a first course.