December 30, 2007

The Sunday Soup #2

Straight from the Smitten Kitchen: 44-clove Garlic Soup.


It's delicious, but I do recommend it as a side for a meal (a cup), rather than a bowl as a main dish. It would also be amazing as a sauce over shells or angel hair.

Let's cut to the chase.

Roasted Garlic Soup with Parmesan Cheese
Bon Appétit, February 1999

44 garlic cloves (26 unpeeled, 18 peeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
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

• 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 with foil
• Bake until garlic is golden brown (about 45 minutes)
• Let cloves 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 (6 min.)
• Add roasted garlic and 18 raw garlic cloves and cook 3 min.
• Add chicken stock
• Cover and simmer until garlic is very tender (20 min.)
• Working in batches, purée 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

Serves 4.

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