If you love to cook and love eating good food, then you will love my pages. I was born and raised in the deep South. That is where we love drinking sweet tea and eating fresh green beans cooked with bacon. The recipes are not all "mine" but are recipes that I seem to want to cook repeatedly. I hope you enjoy and are inspired to try them yourself.
Friday, December 30, 2011
Roasted Garlic Soup
26 unpeeled cloves of garlic
2 Tablespoons olive oil
2 Tablespoons butter
2 1/4 Cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 Cups chicken broth
1/2 Cup Whipping Cream
day-old crusty bread
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking 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 45 minutes. Cool.
2.Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
3. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. 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. Puree' soup with an immersion blender; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
4. Place a handful of torn bread chunks; andgrated cheese among 4 bowls. Ladle soup over the bread and cheese. Squeeze juice of 1 lemon wedge into each bowl and serve.