Roasted Garlic Soup with Parmesan Cheese
Description
This will become one of your favorite soup recipes. It's an amazing soup for garlic lovers and is well worth the effort it takes to roast the garlic.
Ingredients
26 garlic cloves, unpeeled
2 T. olive oil
2 T. butter (1/4 stick)
2 1/4 c. sliced onions
1 1/2 t. chopped fresh thyme
18 garlic cloves, peeled
3 1/2 c. chicken stock/broth
1/2 c. whipping cream
1/2 c. finely grated Parmesan cheese (about 2 oz.)
4 lemon wedges from 1 lemon
croutons, for serving, if desired
Directions
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Preheat oven to 350 degrees.
Place 26 unpeeled garlic cloves in a small glass baking dish; add 2 T. olive oil; season with salt and pepper; toss to coat; cover baking dish tightly with foil. Bake until garlic is golden brown and tender, about 45 minutes. Let cool.
Squeeze cooled garlic between fingertips to release the cloves. Transfer cloves to a small bowl.
Melt butter in heavy large saucepan over medium-high heat; add onions and thyme; cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw, peeled garlic cloves; cook 3 minutes; add chicken stock; cover; simmer until garlic is very tender, about 20 minutes.
Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream; bring to a simmer; season with salt and pepper.
Serve with about 1/8 c. grated Parmesan cheese at the bottom of each bowl; ladle soup over the cheese. Squeeze juice of 1 lemon wedge into each bowl. Garnish with croutons, if desired.
4 servings.
*The soup can be prepared 1 day in advance. Cover; refrigerate. Rewarm over medium heat, stirring occasionally.