The same weekend I made the amazing spice cake, I also attempted a couple soups: Richard Olney's Garlic Soup and Smitten Kitchen's Roasted Tomato Soup with Broiled Cheddar.
These are their stories (insert Law and Order sound).
This was my countertop after a visit to a Farmer's Market, the Healthy Home Market (OMG this place is unbelievable...a vegetarian / vegan's dream), and Harris Teeter. Let the cooking commence!
I chopped up the garlic and let it simmer in water for 40 minutes with salt and bay leaf. When I added the eggs, something went wrong. It was SUPER watery and tasted just TOO eggy for me. Sadly, this soup went down the drain.
But try, try again! The next day I whipped up the tomato soup.
After roasting for an hour...yum! Roasted garlic in the little tin foil package.
I pulsed it in the blender and simmered for a bit. SIMMER DOWN NOW!
Finally, top with a crispy piece of toast, some shredded Parmesan cheese, and finish off in the oven for a few minutes. This pic turned out very dark and yellow, but this soup was FANTASTIC. I'll definitely be making it again and adding some more veggies like zucchini and spinach, and more broth. It could absolutely be a simple marinara sauce too! One outta two ain't bad, right?