Curried Celery-Apple Soup with Shiitake
To make garlic paste, peel garlic cloves, and using a chef's knife, smack garlic cloves with the flat of the blade to smash. Mince until you can't make the pieces any smaller. Scrape garlic into a small pile and sprinkle on a large pinch of kosher or sea salt to add traction and break down the garlic. Using the side of your knife, push down and slide the knife over the salted garlic bits, crushing them with the flat of the knife. Repeat until garlic breaks down to paste-like consistency.