By Christine Salins.
With international travel pretty much out of the question for the foreseeable future, we’re finding solace in travelling with our tastebuds. The recipe here for Thyme Soup takes us back to Catalonia, a region in Spain that I’ve had the pleasure of visiting several times, though sadly I’ve ventured little beyond the beautiful city of Barcelona.
Other stunning Catalonian locales like Cap de Creus, Girona, Besalû and Garrotxa, will just have to wait until we’re off on one of those big birds (remember them?) hurtling through the sky to far-flung places.
Thyme Soup, or Sopa de Farigola, is a classic dish in Catalonia, humble in its origins but packing a punch with its flavour, aroma and medicinal properties – it’s said to be a digestive, diuretic and antiseptic, all in one delicious package. With winter quickly descending on us, there’s nothing better than a warming soup, is there?
Six months ago, I spoke to some lovely people from the Catalonia Tourist Board while attending (on Zoom of course) a networking event called Luxperience. Singapore-based marketing executive Taahira Ayoob made my mouth water as she was telling me about this soup that had been presented at Luxperience in Sydney the year before (when real-life networking was still a thing).
Sydney chef Jordan Toft had travelled in Spain and cooked this simple but tasty dish for the media attending Luxperience in 2019. The Merivale chef, who has worked in Europe and the USA, did a live cooking demo followed by lunch and a Q&A session about his travels.
Match his recipe with a Spanish wine readily available from local bottle shops, close your eyes for a minute and imagine yourself in Catalonia.
Thyme Soup
Serves 4
12 cloves garlic
Bunch of flowering thyme, leaves picked (flowers reserved)
50g blanched (skinless) almonds
200ml olive oil
100ml dry white wine
2 cups torn (rustic sourdough) breadcrumbs
1200ml (1.2 litres) light chicken/vegetable stock
300ml water
1 teaspoon sherry vinegar
Sea salt
Black pepper
4 slices rustic bread
4 slices Jamon Serrano (Serrano ham)
4 tablespoons extra virgin olive oil
Heat 150ml of the oil in a saucepan (large enough to hold all liquid) over medium heat, add garlic and cook, stirring occasionally, until lightly golden brown. Add two-thirds of the bread, almonds and thyme, cook stirring occasionally, until bread is slightly toasted.
Add wine and cook until absorbed by the bread, about 2 minutes. Add stock and bring to a boil. Allow to lightly simmer for 15mins or until the cloves of garlic are soft when squeezed.
Season with salt and pepper. Blend all ingredients using a stick blender. Season with sherry vinegar.
Toast remaining torn bread by moistening with olive oil and cook till golden in the oven, season with salt. To finish, place in serving bowls, drizzle generously with remaining olive oil, thyme flowers and a few olive oil toasted croutons. Add a few twists of black pepper.
Just before serving, toast bread slices, drizzle with olive oil, rub toasted side with a raw garlic clove and lay ham over. Serve next to soup bowls.
Photos by Cassandra Hannagan.
