Roasted Garlic Soup
Everyone move over because here comes a new chef! Guest Chef Y. Alex Bar-Sela (just call him Alex). Alex is top dog in the kitchen at St Thomas' dining spot, Cafesito. Though the focus there is on Mediterranean food, he's managed to throw a little Asian influence and Caribbean flair into the pot for an extremely interesting (and delectable) signature touch. Tapas are, of course, a specialty and there's nothing more relaxing after a tough day of shopping (or work) than to sit on their comfortable patio, watching the cruiseships depart, while sipping sangria and nibbling Alex's handiwork. Alex has given us the recipe for one of my absolute favourites - try it and it'll probably be one of your favourites too.
- 6 cups chicken broth (you know fresh is best but I suppose in a
pinch canned will do)
- 6-8 Tbsp roasted garlic, mashed or pureed
- 2 Tbsp dry sherry (and not that garbage labeled "cooking sherry")
- 3 egg whites
- salt and pepper
Heat the broth. Add garlic. Whisk in egg whites to
slightly thicken. Add sherry and season with salt and pepper to taste.
So simple you can pratically say it in one breath! But don't be deceived -
it's great. Serve with some peasanty type of bread and a salad for a light
dinner and save room for dessert!
by Vivian Bryan