Bob’s garlic soup is quite simple. Roast a whole bunch of garlic; I usually do about eight heads; plan on about two heads per small serving. The roasting process involves chopping off the upper 20% of each head, drizzling them with olive oil, and sticking them in the oven for an hour or so. The result should be very soft cloves that can be plucked out of their covers with a toothpick, or even squeezed out if you’re in that kind of mood.

Stick the roasted garlic cloves in the blender with your choice of liquid—any combination of water, milk, any type of soup stock, or even whiskey will do the trick. Blend until very smooth. I usually put the result through a sieve of some sort to remove any remaining large pieces which may be better. Warm up the soup on the stove, adding cream if you prefer. Taste the soup. I’ve experimented with adding honey if the soup tastes too bitter.

Serve, garnished with a sprig of marjoram.

If made correctly, this soup will cleanse your entire gastro-intestinal system. The cleansing period may extend to several hours, and it is highly probable that it will be noticed, and commented on, by anyone in close physical proximity.

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