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40 Clove Roasted Garlic Soup

April 18 2012 - 1:20 PM

GarlicsoupIn my opinion, it’s never too hot outside for a really good bowl of soup – especially a homemade one. I’ve never made or even eaten garlic soup. But with so many delicious ingredients, what could be bad? If you’ve ever had roasted garlic you know that the oven does the job of taking away the harsh flavor that raw garlic often has. It becomes sweet, creamy and incredibly delicious. And that is just how this soup tastes.

This is my own personal take on the classic Bon Appetit garlic soup recipe. Only mine is a little bit simpler to make. You’ll probably have all of the ingredients in your fridge or pantry, as long as you are fully stocked with copious amounts of garlic.

40 Clove Roasted Garlic Soup

Serves 4-6

40 cloves garlic, peeled
2 tbsp olive oil
3 tbsp butter
1 large yellow onion
1 tbsp dried rosemary
1 qt vegetable or chicken stock
¼ cup dry white wine
1 tbsp apple cider vinegar
½ cup 2% milk
½ cup grated parmesan cheese
½ tsp sriracha sauce (optional)
Salt and pepper, to taste
Lemon (optional)

Preheat oven to 350 degrees F. Put 30 cloves of garlic into a shallow roasting dish (reserving 10 for later) and cover in olive oil, salt and pepper. Cover with foil and bake for 45 minutes, when garlic will be tender and lightly browned. When the garlic has about 10 minutes left, dice the onion and sauté in the butter in a large pot until translucent. Add your additional 10 cloves of garlic here.

Remove the garlic from the oven and pour it into the pot when finished. Add your stock, wine and rosemary, turning the burner on high. Cover your soup and simmer for about 20 minutes. Turn off the heat. With an immersion blender, carefully puree the soup. It will be very thin but will thicken up.

Now, add the milk and Parmesan cheese. Return to a high heat. Add in the vinegar, sriracha, salt and pepper to taste. If you don’t have any apple cider vinegar, use the lemon instead for acidity. You can squeeze some on top before serving for an extra punch of flavor. Allow to cool a bit, and serve immediately with some hearty bread and maybe a light salad if you’re feeling summery.

–Marly Schuman