Garlic Soup

Wednesday, August 18, 2010 07:53 Posted by leosaumure
Last night Kristie and I made 44 Clove, Garlic Soup for dinner.  While the recipe was easy enough, it actually took quite a long time to make as you have to first bake a bunch of garlic for 40 minutes before you can start making the soup, but the recipe itself was pretty solid.

A lot of people tout the health benefits of garlic saying that it will keep you from getting sick.  I think the reason behind that is because no one will get within a 10 metre radius of you when you eat a bunch of garlic.  Even the ones who are sick and can't breath through their nose will be like: "Dude!  You stink!"

The original recipe comes from Smitten Kitchen, and we omitted the lemon, but everything else remained the same.  Here is the recipe if anyone wants it.  Actually, I'm going to post the recipe whether you want it or not, so there!


44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999

Serves 4

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

Method

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.

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, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

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