Garlic!

Well honestly, can the title say it any better? Garlic! I love garlic. Cooks Illustrated has the most amazing 40 cloves of garlic chicken and I've been addicted since my first bite. I first tried 40 cloves of garlic chicken in the early 90s, stuffing a whole chicken and baking it. For a garlic lover, even I couldn't handle it. Then I found out about roasting the garlic first using the Cooks Illustrated method, and I was in love.

Now this time it is Garlic Soup. I saw a recipe for Garlic Soup on Tasty Kitchen and thought, hum, that sounds good, but I think it would be better if the garlic was roasted. I began a search, and found a lovely version and decided I must try this. So 24 hours after finding the initial recipe, there is garlic soup in my house. I made up the batch, created a small bowl to share with Sean. I had 2 spoonfuls and never got the bowl bake. I guesss that means it was good. :)



The original recipe for this soup is here. I made a couple small changes and I am very happy with the results.

Garlic Soup from Bon Appetit

Roasted Garlic Soup

36 garlic cloves peeled

2 tablespoons olive oil

2 tablespoons (1/4 stick) butter

2 1/4 cups sliced onions

1/2 teaspoons dried thyme

8 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken broth

1/2 cup heavy cream

2 ounces grated parmigiano reggiano cheese


Preheat oven to 350°F. Get a square of aluminum foil. Place 36 garlic cloves in the foil and add 2 tablespoons olive oil. Toss to coat. Seal aluminum making a small pounch.Bake until garlic is golden brown and tender, about 35 minutes.
Melt butter in heavy large saucepan over medium-low heat. Add onions and thyme and cook until onions are slightly caramelized, about 30 minutes. Add roasted garlic and 8 raw garlic cloves and cook 3 minutes. Raise heat to medium-high. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Using an immersion blender, blend until you have a nice smooth soup. You want to get all those cloves chopped up! Return soup to saucepan; add cream and bring to simmer.
Pour soup into 4 soup bowls and top with the cheese.