Valentine’s Day Dinner for One

by Susan on February 13, 2012

I’ve never been a big fan of Valentine’s Day, a holiday that seems to be designed to exclude the uncoupled. And since I’m spending this Valentine’s Day alone, I decided that I wanted to create a recipe so amazing, so unctuous and rich, that I would be happy not to have to share one bite.

And, since garlic is generally contraindicated on romantic date nights, I knew it should have a starring role in my dinner. My other requirements were that I didn’t want to use any fancy ingredients that would require a last minute trip to the specialty market, and I didn’t want to leave you with a sink full of dishes.

The answer, of course, was garlic soup. Garlic soup is complex and elemental at the same time. My version is also as healthy as can be, so you can feel good about eating it.

You’ll need four or five heads of garlic for this soup. When buying garlic, look for heads that are firm and tight.

Separate the heads of garlic into cloves, but there’s no need to peel them Plonk them into a baking dish with a couple springs of thyme and a teaspoon of olive oil. Cover the dish tightly with aluminum foil and pop it in the oven at 350 degrees Fahrenheit (around 180 Celsius) for one hour.

Carefully remove the foil and allow the garlic to cool for about 20 minutes.

When the garlic is cool to the touch, squeeze the pulp into a medium pot, discarding the paper peels. This is the fiddliest part of this recipe and also the messiest. You will surely have roasted garlic all over your hands before your done! Just keep telling yourself how amazing this soup is going to taste.

Once you’ve finished squishing and washed your hands, use a potato masher or the back of a wooden spoon to mash all the garlic cloves into a smooth paste.

Now throw a bit of flour onto the garlic paste- about 2 teaspoons- and stir thoroughly to incorporate the flour into the garlic. It’s really important to get all the flour into the garlic before proceeding to the next step.

Now for the liquid. You’ll need four cups of stock, either chicken or vegetable, preferably homemade but good quality store bought will do just fine if it’s all you have. If you do use boxed, adding a heaping teaspoon of Better than Bouillon¬†¬†will perk it up.

Using a whisk, slowly incorporate the stock into the garlic-flour paste, then set over a medium-high burner. Allow the soup to simmer and thicken for 10-12 minutes, stirring occasionally. Remove the pot from heat and stir in a good squeeze of fresh lemon. The lemon with brighten the soup immensely.

Serve with a slice of toasted bread, a grating of parmesan cheese and fresh ground pepper.

Anti-Valentine’s Day Garlic Soup

4-5 heads of garlic

3 spring of thyme

1 teaspoon olive oil

2 teaspoons flour

4 cups of stock (vegetable or chicken)

pepper, parmasen and toast for serving

Serves 1 (with 3 servings left over) or 4 if you’re feeling generous


1 rona February 13, 2012 at 3:19 pm

since i am single i def. need to try this.
funny thing is i HAVE recently been having raw garlic mashed into fresh avocado and making a lovely dressing for a kale salad
and happy VD to all a day early
more love…rona

2 Rebecca February 13, 2012 at 3:50 pm

This sounds incredible!!!!

3 Nicole February 13, 2012 at 5:13 pm

This is amazing. I’m sharing this post with my boyfriend immediately so he can make this tomorrow!
Check out my giveaway on my blog!
Knit, Nicole, Knit!

4 carrie gibbs February 13, 2012 at 5:55 pm

Yum! Please save me some. I’ll be back in Zurich late Feb. 14th.

5 Erin February 14, 2012 at 8:34 am

On the other hand, if you both you and your sweetheart have garlic soup for dinner, you probably won’t notice eachother’s garlic breath. This looks simple and delicious, definitely going on the menu next week.

6 Sarah February 14, 2012 at 1:24 pm

Anti-Valentine’s Day, indeed. In college, my friends called it Singles Awareness Day. Garlic soup is a very clever and funny way to celebrate the occasion!

7 babs707 February 14, 2012 at 2:16 pm

Single and loving this soup idea!

8 Laurie February 14, 2012 at 4:41 pm

2 things- you are going to make a cookbook right? and have you ever tried spices from Penzeys?

9 Susan February 14, 2012 at 4:51 pm

Laurie, I AM! Details soon.

10 Emily February 14, 2012 at 5:40 pm

I’m not single, but I’m making this for me and Yan anyway tonight :-) I recently made roasted potato and garlic soup and it was soooo yummy.

11 Emily Dee February 14, 2012 at 9:18 pm

I wonder, would it work as well if you peeled the garlic before roasting it? I don’t want to waste a single speck of that delicious roasted garlicky essence.

12 Susan February 15, 2012 at 2:10 am

Emily, you can peel the garlic first, although I suspect the jackets hold in the steam a bit and make it a bit softer when roasting? If you do want to peel first, popping them in boiling water for 15 seconds first will make it infinitely easier to peel so many cloves. (Funny thing, I just couldn’t think of the word “clove” to save my life and my brain kept insisting it was “skein”

13 Mike February 15, 2012 at 6:10 pm

Looks great………

Mmmmmmmmmm…… good

Previous post:

Next post: