Because toum tastes way better than plain roasted garlic. And no wait...

It started off as crab asparagus soup but I got carried away chopping garden things and now there is a brothy soup simmering, with, kind of in order of what went into the duck fat:

Hot pepper from neighbor, hot paprika, garlic powder
Onions bell pepper celery cabbage, fried rather a lot
White wine to deglaze
Fresh spinach, stir till wilted
Garden tomatoes
Chicken broth to cover.

If too spicy it will be served with sour cream or crème fraîche, I have both for taste-testing purposes. Then again it could also get some toum. Man, that stuff is sooooo goooood.

No asparagus or crab. They would get lost. Tomorrow!