Spanish Garlic Soup
2 cups (1/2 L) water
1 small sweet green pepper, chopped
1 head garlic (prefer Spanish), peeled and chopped
4-5 mushrooms, chopped
salt and pepper to taste
2 tablespoons EV (extra virgin) olive oil
1 slice day-old baguette bread, about 2" (4 cm) thick
Place water and vegetables in a saucepan, season with salt and pepper and bring to the boil. Simmer until pepper and garlic pieces are tender.
Cube dry bread, drizzle with olive oil and add to soup; heat through and serve.
This soup sounds so bland and uninteresting but wait till you taste it. Very good for a cold and comforting, not at all indigestible.
Note: Spanish garlic is recognizable by its purple under layer of "petal paper" around the cloves; it has a much richer flavor than the white-pedaled garlic from China and other countries.