Garlic

It’s hard to think of a more versatile flavor than garlic. Used in small quantities, roasted or boiled, garlic is surprisingly mild. It is the central flavor in several wonderful soups; used more sparingly it enhances other soups’ basic flavors from the background.

When you’re buying garlic, inspect it carefully. The heads should be perfectly white or purple, not brown. Look at the cloves, especially where they attach at the base, to make sure there is no browning or mold. The freshest garlic has papery skin that adheres tightly and feels slightly moist, even sticky. Avoid elephant garlic, which has a peculiar taste.