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My friends just responded with the recipe for this wonderful soup I mentioned the other day.
I was also wrong about the number of garlic cloves it contained. You probably read that and thought '82 cloves? That's a bit...excessive.' Well, the actual recipe (which we had doubled) called for 88 cloves. I was off by 6. Six very crucial cloves. :)
Without further ado, here is the single recipe (remember, we doubled it so it would be enough AS a meal rather than accompanying a meal):
Roasted Garlic Soup with Parmesan Cheese
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
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. 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, 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. Working in batches, purée soup in blender until smooth. Return soup to saucepan; 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.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.
My friend added a little rosemary to the mix and it really made the soup sparkle. As mentioned, he also doubled the recipe and used milk instead of cream to make it more of a main course soup instead of an appetizer soup.
Buon appetito!
I was also wrong about the number of garlic cloves it contained. You probably read that and thought '82 cloves? That's a bit...excessive.' Well, the actual recipe (which we had doubled) called for 88 cloves. I was off by 6. Six very crucial cloves. :)
Without further ado, here is the single recipe (remember, we doubled it so it would be enough AS a meal rather than accompanying a meal):
Roasted Garlic Soup with Parmesan Cheese
Ingredients
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Directions
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. 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, 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. Working in batches, purée soup in blender until smooth. Return soup to saucepan; 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.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.
My friend added a little rosemary to the mix and it really made the soup sparkle. As mentioned, he also doubled the recipe and used milk instead of cream to make it more of a main course soup instead of an appetizer soup.
Buon appetito!
yummmmmmmmmm
Re: yummmmmmmmmm
no subject