Saturday, October 16, 2010


Kathleen made this soup this week. We love garlic here, so I knew we would like this. Roasting the garlic helped make this not an overwhelming garlic soup. It was very tasty. Next time I will thicken it a bit at the end.


26 Garlic gloves (about 3 bulbs)
2 Tablespoons olive oil
1/4 Stick butter
2 1/4 Cups sliced onions
1 1/2 Teaspoons chopped fresh thyme
18 Garlic cloves
3 1/2 Cups chicken broth
1/2 Cup whipping cream
1/2 Cup shredded Parmesan cheese
4 Lemon wedges

Preheat oven to 350. Place 3 bulbs in small glass baking dish. Cut off top of bulbs and sprinkle with olive oil and salt. Cover and bake for 45 minutes of until garlic is golden brown. Cool. Squeeze garlic between fingertips to release garlic into bowl.

Melt butter in heavy skillet over medium-high heat. Add onions and thyme and cook until onions are translucent. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock, cover and simmer until garlic is very tender, about 20 minutes. Scoop out solids and puree in blender. Add puree back to stock, add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over cheeses. Squeeze with lemon and serve.

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