Roasted Garlic Soup With Parmesan Cheese
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Butter (1/4 stick)2.25 cups
Onion (sliced)1.5 tsps
Thyme (chopped fresh)3.5 cups
Chicken Stock1 cup
Whipping CreamDirections:
1
Preheat oven to 350°F
2
Place 26 garlic cloves in small glass baking dish
3
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat
4
Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes
5
Cool
6
Squeeze garlic between fingertips to release cloves
7
Transfer cloves to small bowl
8
Melt butter in heavy large saucepan over medium-high heat
9
Add onions and thyme and cook until onions are translucent, about 6 minutes
10
Add roasted garlic and 18 raw garlic cloves and cook 3 minutes
11
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes
12
Working in batches, purée soup in blender until smooth
13
Return soup to saucepan; add cream and bring to simmer
14
Season with salt and pepper
15
(Can be prepared 1 day ahead
16
Cover and refrigerate
17
Rewarm over medium heat, stirring occasionally
18
) Divide grated cheese among 4 bowls and ladle soup over
19
Squeeze juice of 1 lemon wedge into each bowl and serve
20
Preheat oven to 350°F
21
Place 26 garlic cloves in small glass baking dish
22
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat
23
Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes
24
Cool
25
Squeeze garlic between fingertips to release cloves
26
Transfer cloves to small bowl
27
Melt butter in heavy large saucepan over medium-high heat
28
Add onions and thyme and cook until onions are translucent, about 6 minutes
29
Add roasted garlic and 18 raw garlic cloves and cook 3 minutes
30
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes
31
Working in batches, purée soup in blender until smooth
32
Return soup to saucepan; add cream and bring to simmer
33
Season with salt and pepper
34
(Can be prepared 1 day ahead
35
Cover and refrigerate
36
Rewarm over medium heat, stirring occasionally
37
) Divide grated cheese among 4 bowls and ladle soup over
38
Squeeze juice of 1 lemon wedge into each bowl and serve