VICTORIA magazine, May/June 2017

sounds like all purpose garlic spread I bought from a craft sale 15 years ago; I’ve never found anything like it
When stored in the refrigerator, it lasts until used and you will use it quickly
It can be used for a spread on fresh bread or added to recipes for cooking

By all means, use 1 Tablespoon each of fresh rosemary and thyme (which are both easy to grow) if you have it.

—A bowl of this soup, a nice green salad, and a loaf of warm, homemade bread (some beyond easy beer bread, perhaps?) make a well-rounded meal. If you’re serving people who must have meat every time they eat, a plate of nice hearty sausages, such as bratwurst or kielbasa, could be grilled or pan-fried and served along with the soup. Or thickly slice the sausages on a diagonal and set several slices right on top of each bowl of soup.

—Make it a celebration of spring. For those fortunate enough to have access to the first vegetables of the season, you might consider making this recipe using half the beans and twice the number of vegetables—all baby versions. I haven’t tried this yet, but I imagine that it would be splendid. You might only want to puree 1/3 of it, so that the chunks of individual vegetables remained more visible.

Why is garlic soup so satisfying? It’s one of the simplest soups to make, and yet it comes out soothing and utterly calming. Some people have chicken soup; I prefer this stuff. Which isn’t to say all are created equal.

Don’t make any plans to makeout with anyone after eating this dressing, unless they eat it too! This is incredible over salad, to dip bread in, to put over anything you want if you love garlic as much as I do!