Garlic Soup – Vampire Beware!

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Garlic might not be your first thought when it comes to soup, but it is one that once you try it you will keep it in your recipe box. The thought of a soup made almost entirely of garlic may seem overwhelming, but this soup has a really mellow warming effect. Garlic soup is the perfect recipe for when you’re feeling under the weather. When you’re sick this soup provides a warming soothing effect that is almost like its hugging your body from the inside out. Once you’ve tried this soup you’ll say good bye to chicken soup when you’re down and hello to garlic. The recipe is quite simple and is sure to become one of your favorites.

Ingredients

  • 25-30 unpeeled garlic cloves
  • 2 table spoons of olive oil
  • 1 1/2 teaspoons of freshly chopped thyme
  • 2 table spoons of butter (1/4 stick)
  • 20 peeled garlic cloves
  • 3 1/2 cups of low salt chicken broth or chicken stock
  • 1/2 cup whipping cream
  • 4 wedges of lemon

Preheat your oven to 350 degrees F. Place 25 to 30 unpeeled garlic cloves into a small baking pan. Add 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper. Toss to make sure garlic is evenly coated. Take aluminum foil and tightly cover the baking dish. Cook for about 45 minutes, or until garlic is light brown and tender. Let it cool off. Press garlic between your fingers to release the cloves from the peel, and transfer to a small bowl.

In a large saucepan, melt butter over medium heat. Add thyme and onions, then cook until onions are translucent in color (approx. 6 minutes). Add your 20 peeled garlic cloves and your roasted garlic then cook for an addition 5 minutes. Add chicken stock and then bring to a simmer. Cover and continue to cook for an additional 20 minutes or until garlic is very tender. Working with a little bit at a time, puree your soup in a blender until it is smooth. Return soup to saucepan then add cream and bring back to a simmer. Season with additional salt and pepper to taste if desired. (This dish can be prepared ahead of time and reheated over medium heat and stirring
occasionally).

When serving, divide grated cheese evenly into four bowls and ladle soup in over it, then squeeze the juice from one lemon wedge on top.

Simple, yet hearty, soothing, and eloquent, this garlic soup will soon become one of your favorites. Not in the mood for garlic? Check out my pumpkin ginger soup recipe!

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