Ingredients
- 26 garlic cloves (unpeeled)
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) 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 canned low-salt chicken broth
- 1/2 cup whipping cream
- 1/2 cup finely grated Parmesan cheese (about 2 ounces)
- 4 lemon wedges
ROASTED GARLIC SOUP WITH PARMESAN
Method
- Preheat oven to 200C
- 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
- 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 chicken stock; cover and simmer until garlic is very tender, about 20 minutes
- Working in batches, purée soup in blender until smooth
- Return soup to saucepan; add cream and bring to simmer
- Season with salt and pepper
- (Can be prepared 1 day ahead
- Cover and refrigerate
- Rewarm over medium heat, stirring occasionally
- ) Divide grated cheese among 4 bowls and ladle soup over
- Squeeze juice of 1 lemon wedge into each bowl and serve
Comments
The shortest day of the year is garlic planting day - hopefully your yield of garlic will be enough to prepare this yummy soup.
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