Black garlic! I love a food discovery and it seems that every time I visit Georgie’s Harvest, at South Melbourne Market, I discover something new. I know that is is not your everyday, run of the mill ingredient, but that is what makes it interesting. I hope that you can get to the market to collect some and do a little experimenting of your own.
Due to the distance, from home, we only get to visit the South Melbourne Market half a dozen times a year. When we do it is a day out. We enjoy lunch and gather as much fish, grass fed beef, bulk grains and deli items that will fit in my trolley (and the pantry and freezer).
Georgie’s Harvest is one of my “must visit” stalls each visit. Despite my irregular visits, Georgie’s husband Michael remembers my name each time – incredible!!
On our last visit to Georgie’s, a couple of weeks ago, I grabbed some dried chillis – Morita (hot, rich flavor and a little fruity) and Guajillo (lightly smoky, tangy flavor). I also collected three varieties of potatoes. Michael walked me through each variety of chili, their heat level, common uses and ways to eat them. At the counter I spotted a basket full of intriguing looking black garlic bulbs. I added one to my collection of goodies to try.
Michael tells me that black garlic is cooked under the ground for 30 – 90 days! The flavor is deep and earthy with an almost caramel texture. I enjoy chatting to Michael and asking for his cooking recommendations as he usually lets spill some of the ways that the Melbourne Chefs who use his produce are cooking with his ingredients. One of his recommendations was to try the garlic with oven roasted potatoes. I modified that idea by making a soup instead and it was glorious.
Winter stirs a hankering for soup. I find it comforting, warm and satisfying. I love that you can put a pot on the stove to bubble away while you do another meal, or something else. Soup features as Mr Fresh’s lunch often in Winter. It is the perfect way to use ingredients from the garden and anything left over from the week.
Here is my recipe for Black Garlic and Potato Soup:
Black Garlic and Potato Soup
- 500 grams potatoes – peeled and cubed (I used Cecile)
- 2 cups vegetable stock
- 3 cups water
- 2 cloves black garlic – pounded to a paste in mortar and pestle
- generous pinch salt
- To Serve
- oil of choice for cooking
- 2 sour dough bred ends – cubed
- sprig of fresh rosemary
- Add the cubed potatoes to a pot with the other ingredients and bring to a simmer
- Simmer on medium heat for approximately 20 minutes
- Use a hand blender to blend the ingredients to a smooth texture
- In a pan, heat the oil and add the fresh sprigs of rosemary
- When the rosemary is fragrant, add the cubes of bread, stir and fry until golden
- Remove the croutons from the pan and serve on top of the soup