Friday, March 25, 2011

Roasted Garlic Soup

I've declared my love of garlic many times (probably a few times already this morning). I can't think of a form of garlic I don't like. Roasted, raw, name it. I even went to a garlic festival once and had garlic ice cream and liked it. So you can imagine how I feel about this soup. Roasting much of the garlic helps mellow the flavor (but don't worry, the unroasted garlic adds a little kick).

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or low-salt chicken broth (or vegetable stock/broth)
1/2 cup whipping cream
1/2 cup finely grated parmesan cheese (about 2 ounces)
1 lemon, cut into 4 wedges

1.      Preheat oven to 350° F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2.      Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add stock; cover and simmer until garlic is very tender, about 20 minutes.
3.      Using an immersion blender, purée soup until smooth. Add cream and parmesan and bring to simmer. Season with salt and pepper to taste.
4.      Ladle soup into 4 bowls. Squeeze juice of 1 lemon wedge into each bowl and serve.

adapted from Charleston Grill, Charleston, SC

garlic! (I love you.)
before roasting
after roasting
roasted garlic (squeezed out of its skin)
onions and garlic (roasted and raw) cooking
cooked and ready to blend

get your spoon ready


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