Our favorite thing about this warm, savory garnish is the sizzle it makes when you drop a spoonful into a bowl of soup. The flavor is pretty spectacular, too. Fried garlic and nuts make a simple, yet bold, topper for soups. Just heat a bit of olive oil in a skillet, add sliced garlic and coarsely crushed nuts like walnuts or almonds, and fry, stirring constantly, until fragrant and golden. (Don't take your eye off the pan; the mixture can quickly burn and you'll wind up with a bitter, rather than savory, nutty flavor.)
We discovered this idea while cooking from Veggiestan by Sally Butcher. She uses the "browned garlicky nutty stuff" to garnish Vospapur, an Armenian lentil soup. It's such an easy way to add deep flavor that we've been swirling it into all of our lentil and roasted vegetable soups these days!
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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