Creamy Garlic Soup Recipe
Creamy Garlic Soup
I made this around Valentine’s Day, but decided to wait to post it, because frankly, who wants to eat this much garlic during the “season of Love”? Unless, of course, you are both eating it, then by all means, go ahead and make until your heart’s content! I LOVE garlic, but was quite worried as to how much garlic is too much garlic. Turns out that by roasting the garlic in the oven, it intesifies the flavor and justs makes its deeper, not unruly what so ever. So don’t be afraid of this recipe..enjoy…
Creamy Garlic Soup
Ingredients:
- 26 garlic cloves (about 2 heads) unpeeled
- 2 tablespoons olive oil
- 2 tablespoon butter
- 2 teaspoons fresh thyme-chopped
- 14 garlic cloves-peeled
- 4 cups chicken stock
- 1/2 cup whipping cream
- 1/2 cup grated Parmesan cheese
- lemon
Directions:
Preheat oven to 350 degrees. Place 26 garlic cloves in a small 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 and tender, about 45minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to a small bowl and set aside.
Melt butter in a heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 8 minutes. Add roasted garlic and 14 raw cloves and cook 3 minutes. Add chicken stock and water; cover and simmer until garlic is very tender, about 25 minutes. Using an immersion blender, blend until smooth. Add the cream and simmer. Season with salt and pepper, to taste.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze a small amount of fresh lemon juice into each bowl and serve.