Garlic Soup Dipped Sandwiches

I had a hankering  for garlic a few nights ago.  In the fridge I found a jar of minced garlic, some dark beer, smoked cheddar, and roast beef.  What better makings for a soup and sandwich night?

Use a head's worth of garlic.  Brown it in 2 tablespoons of butter, along with about 2 packed tablespoons of minced parsley in the bottom of a soup pot.  As soon as the garlic colours up slightly, slowly add 8 cups of beef broth, 1 or 2 tablespoons of worchestershire sauce, a little salt & pepper, a bit of cayenne or a piece of dried/smoked chile, and about a third of a bottle of dark beer.  Simmer at a low boil, uncovered, for an hour.

Like any broth soup, you can add whatever strikes your fancy.  Brown rice, spinach, eggs (temper in some yolks or go for an egg drop soup effect with whole eggs), mushrooms all work very well.

But we just had it as is last night, with some pan-seared sandwiches on sourdough with just Italian seasoned roast beef and good smoked cheddar.  The flavours went together perfectly, and the light browning and long cook time softened the sharpness of the garlic while intensifying other components.

Gotta love a hot soup and sandwich on a cold day!