Garlic: a great remedy


 

Of course, in the aftermath of a heavy night of drinking and carousing, many things seem to make sense, even if they, well, don’t. Perhaps that’s the reason why so many people consider garlic a suitable remedy for hangovers. There is nothing in the medical literature that would explain why garlic would eliminate nausea, headaches and the other unpleasant impacts of having too much fun. And yet, people all over the world prepare garlic soup in advance of New Year’s Eve and other occasions when they know they’ll be imbibing heavily.

Actually, it does make sense that garlic would help. It is, after all, generally one of the world’s wonder-vegetables. It fights cancer, helps defeat the common cold and can improve digestion.

The trick with this soup, and many other hangover cures, is to make it ahead of time. Purchase any white fish.Then make up a pot of Basque fish soup with garlic. It might be too much for breakfast, but chances are you won’t be out of bed until afternoon anyway.

This recipe is from "A Feast of Soups," by Jacqueline Heriteau, a Falls Village resident and an owner of the Country Bistro restaurant in Salisbury. If you don’t feel like making this soup yourself, you might be able to talk her into making it at the bistro.

 


Basque fish soup with garlic


From "A Feast of Soups"

Serves 6 to 8

 

4 medium onions, chopped; 1/4 cup olive oil; 2 quarts cold water; 1/8 teaspoon dried thyme;

1/8 teaspoon tarragon; 1 small bay leaf; 2 large sprigs parsley; 1 teaspoon salt; 1/8 teaspoon pepper

1 1/2 pounds white fish such as haddock or hake, cut into 2-inch pieces; 1/4 cup butter

2 medium cloves garlic, minced; 6 to 8 thick slices of French bread

 

In a saucepan, over medium heat, saute the onions in the oil until translucent, about six minutes. Add the water, herbs and seasonings, then bring to a rapid boil and add the fish. Reduce the heat and simmer, uncovered, for one hour.

About 20 minutes before the fish will be done, melt the butter in a saucepan over medium heat, saute the garlic for one minute, then saute the bread slices on both sides until well browned.

To serve, place a slice of bread in each bowl and ladle the soup over it. Save the last of the soup to rinse out the pan in which you sauteed the bread, then pour over the bread slices.

If you are making this soup ahead of time, don’t brown and butter the bread until just before serving the soup.

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