If you don’t have a proper place to store all that fresh garlic, here is a recipe that will use a good portion of it. Serve this soup with a crusty bread for dipping.
Makes 4 servings
Inspired by Smitten Kitchen
- 26 garlic cloves (unpeeled)
- 18 garlic cloves (peeled)
- 2 T olive oil
- 2 T (1/4 stick) butter
- 2 1/4 cups sliced onions
- 1 1/2 tsp chopped fresh thyme
- 3 1/2 c chicken stock
- 1/2 c whipping cream
- 1/2 c finely grated Parmesan cheese (about 2 oz)
- 4 lemon wedges
- Preheat the oven to 350°F. Place the 26 unpeeled garlic cloves in a small glass baking dish. Add 2 tablespoons of olive oil and sprinkle with salt and pepper; toss to coat. Cover the baking dish tightly with foil and bake until the garlic is golden brown and tender, about 45 minutes. Cool. Squeeze the garlic between your fingertips to release cloves. Transfer the cloves to a small bowl.
- Melt the butter in a heavy, large saucepan over medium-high heat. Add the onions and thyme and cook until the onions are translucent, about 6 minutes.
- Add the roasted garlic and the 18 raw, peeled garlic cloves and cook for 3 minutes. Add the chicken stock, cover and simmer until garlic is very tender, about 20 minutes.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; add the cream and bring to a simmer. Season with salt and pepper.
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze the juice of 1 lemon wedge into each bowl and serve.