Carrot, ginger & black garlic soup
Alcoholic beverages
Black garlic is a whole garlic bulb that's been fermented over a period of a month. I've been playing around with it recently and really love the tangy flavour it brings to a dish. The downside is that the colour transfer can be less than ideal. So, this recipe doesn't make a bright orange soup - it's more the colour of pumpkin pie filling and benefits from a pretty garnish. <br /> <br />Halfway through this dish I was really disappointed in how it was coming together - the ginger was too hot and the black garlic gave off a funny aftertaste. But in trying to rescue it, the final touches of apple juice, cream and a bit of lemon suddenly transformed into an amazing soup! <br /> <br />I...er...had to stop myself from eating the whole batch for lunch.
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