Peel & Chop Garlic for Tomato Soup Recipe

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village and I am making tomato soup. All right the next thing I am going to do is the garlic. Now since we don't need to use all of this, I am just going to kind of peel out what I need. Since I only need about four or five cloves; there's one, two, three, four and five right over here. All right and you are going to need to make sure that you don't have any of this what they refer to as paper; just the outer leaves on the garlic. You don't want to get any of this in your soup because it doesn't chew up very well and it doesn't cook down though it can go right in your vegetable stock with no problems at all but not too good in your soup. All right we are going to take each one of these garlic cloves and I am going to show you a really easy trick on how to do this without making too big of a mess and driving yourself crazy how to peel this. You just take the garlic and lay it flat. Take your knife, big size of the knife, put on top of the garlic. You want to make sure that you don't touch the blade part with your palm. Just rest your palm here on the back side of the knife and give it one good firm crush like that. As you can see, the garlic comes right out of the paper; so nice little trick. This way you don't make a tremendous mess trying to peel these things and all that. All right so what we are going to do is peel this garlic; that's my timer for my tomatoes telling me I've got about two minutes left. So going to take this garlic and we are going to give it a really big rough chop. Talking like leave the pieces quarter by a quarter. The reason being is for the smaller surface area, garlic runs a much higher chance of burning on the outside or browning off too much and it will give you a different flavor. If that is the flavor you are looking for, then go for smaller pieces. Put it in a food processor or chop it up whatever you want to do. But it is my preference to leave these pieces whole like this because it will take longer for the garlic to cook out and you won't get that weird bitter flavor.

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