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| Roasted Garlic Soup with Parmesan |
Ingredients
26 unpeeled garlic cloves
2 tablespoons olive oil
3 tablespoons butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup half and half
1/2 cup finely grated Parmesan cheese [preferably Reggiano]
1 lemon cut into quarters
Method
Preheat oven to 375°F.
Place the 26 garlic cloves in an oven-proof 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 40 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. 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, purée soup in blender until smooth. Return soup to saucepan; add cream
and bring to simmer. Season with salt and freshly ground black pepper.
Divide grated cheese among 4 bowls and ladle soup over.
Squeeze juice of 1 lemon wedge into each bowl and serve.
26 unpeeled garlic cloves
2 tablespoons olive oil
3 tablespoons butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup half and half
1/2 cup finely grated Parmesan cheese [preferably Reggiano]
1 lemon cut into quarters
Method
Preheat oven to 375°F.
Place the 26 garlic cloves in an oven-proof 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 40 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. 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, purée soup in blender until smooth. Return soup to saucepan; add cream
and bring to simmer. Season with salt and freshly ground black pepper.
Divide grated cheese among 4 bowls and ladle soup over.
Squeeze juice of 1 lemon wedge into each bowl and serve.