THIS SOUP RECIPE USES A WHOPPING 17 CLOVES OF GARLIC, FOR GOOD REASON

By America’s Test Kitchen

There are three qualities you want in a weeknight meal: quick, simple, and delicious.

Lucky for you, this creamy soup recipe, developed for our “FiveIngredient Dinners” cookbook, gives you all three.

The secret ingredient here is really no secret, as test cook

Carmen Dongo used a whopping

17 cloves of garlic! However, cooking the garlic three different ways mellowed its sharpness and practically transformed it into three different ingredients.

She broiled it, dry-toasted it still in its skin, and turned it into garlic chips to toss with lemon zest and chives for garnish. Treating the garlic this way creates a balanced flavor that you’ll love so much we’re confident this soup recipe will become part of your regular dinner rotation.

Creamy Chickpea, Broccoli Rabe and Garlic Soup

Serves: 4 to 6

6 tablespoons extra-virgin olive oil, divided

1 pound broccoli rabe, trimmed and cut into 1-inch lengths

17 garlic cloves (1 minced, 8 sliced, 8 unpeeled)

1 teaspoon salt

1 teaspoon grated lemon zest plus 2 tablespoons juice

3 tablespoons minced fresh chives, divided

2 (15-ounce) cans chickpeas, undrained

1. Adjust oven rack 4 inches from broiler element and heat broiler. Brush a rimmed baking sheet with 1 tablespoon olive oil.

2. Toss broccoli rabe with 2 tablespoons oil, minced garlic, and 1/2 teaspoon salt, then spread in an even layer over the prepared sheet. Broil until exposed leaves are well browned, about 2 minutes. Toss to expose unbrowned leaves then return sheet to oven and broil until most leaves are well browned and stalks are crisp-tender, about 2 minutes; set aside.

3. Heat 3 tablespoons of oil and the sliced garlic in a large saucepan over medium heat, stirring constantly once garlic starts to sizzle. Cook until garlic is light golden, 3 to 5 minutes. Using a slotted spoon, transfer garlic to a bowl and toss with lemon zest and 1 teaspoon chives. Set aside.

4. Carefully wipe out the saucepan. Toast unpeeled garlic in the now-empty saucepan over medium heat until skins are beginning to brown, about 5 minutes. Remove from saucepan and let cool. Peel garlic then return to the now-empty saucepan along with chickpeas and their liquid, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a simmer and cook over medium-low heat until chickpeas begin to break down, 5 to 7 minutes.

5. Working in batches, process soup in a blender until smooth, about 2 minutes. Return soup to again-empty saucepan, stir in broccoli rabe, and adjust consistency with extra hot water as needed. Cook over medium heat until warmed through, about 2 minutes. Stir in remaining chives and lemon juice. Serve with garlic chips.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands—which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids—offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)

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LOCAL CALENDAR LISTINGS community

MARCH 31-APRIL 1

McIntosh Garden Show and Plant

Sale

Van Ness Park, 5835 Avenue G, McIntosh

Friday, 1pm-4pm; Saturday, 9am-4pm

The McIntosh Seedlings and Garden Club’s annual plant sale will offer new plants, seeds, veggies and more. Choose from perennials, annuals, vegetables, houseplants and herbs, along with garden décor for inside and outside. Proceeds help sponsor scholarships to the Wekiva Youth Camp. Visit mcintoshseedlings.com

APRIL 1-2

Kirby Farms Easter Train and Easter

Egg Hunt Kirby Farms, 19630 NE 30th Street, Williston

10am

This festival offers a train ride, magic show, dance party, petting zoo with spring baby animals, amusement rides and carnival games, plus prizes, food and photo ops with the Easter Bunny. Every child gets at least a dozen filled eggs. Tickets are $16 for ages 11 and older, $11 ages 3-10 and, if available, $20 at the gate. Pre-register and buy tickets at itickets.com/promoters/275537, or check out kirbyfarm.com

APRIL 1

CF Educational Field Day

College of Central Florida Vintage Farm campus, 4020

SE Third Ave., Ocala

10am-2pm

The Equine Studies and Agribusiness departments are hosting a field day with presentations about clicker training for horses, sport horse genetics, round pen work, handline and horse care, plus horticulture and agribusiness topics. Faculty, students and alumni will offer tours and demonstrations. Free to attend. See CF.Edu/BusTechEvents for more info.

APRIL 1

April Foolin’ On The Dock Dog

Contest

Ocala Dog Ranch, 440 SW 110th Ave., Ocala

9am-5pm

This International Dog Sports event will have multiple jump opportunities, food trucks, vendors and pets available for adoption from an area rescue group. Games include Horizon for distance; Eclipse for fetching; and Velocity of speed. Free for spectators; jumping rounds for dogs start at $20 in advance and $25 day of. For more info, check out ocaladogranch.com

APRIL 1

Yoga in the Park Sholom Park, 7110 SW 80th Ave., Ocala

9am Free yoga classes at the stage area; recurs every Saturday morning. Visit sholompark.org for details.

APRIL 1 & 8

Ocala Farmers Market

Ocala Downtown Market, 310 SE Third St., Ocala

9am-2pm

Vendors offer local fruits and vegetables, meats and seafood, fresh pasta, honey, jewelry, baked goodies, and arts and crafts. Check out local food trucks and the occasional guest entertainer. Rain or shine; recurs every Saturday. Visit ocaladowntownmarket.com for more info.

APRIL 1 & 8

Farmers Swap Meet

Rural King, 2999 NW 10th St., Ocala

9am-2pm

Chickens, ducks, quail, geese, goats, turkeys, rabbits and sometimes even ponies are available, along with horse tack, home-grown plants, produce and hand-crafted items. Booth types vary, with occasional meat vendors, food trucks and other goods. Saturdays, weather permitting.