Welcome to the 2nd installment of Soup Week! I'm sharing a different bowl of soup with you every day this week. Enjoy!
Have you ever heard of garlic soup? I hadn't, until very recently. It was quite the revelation.
There is a wealth of recipes out there for garlic soup, and I chose one from Bon Appetit magazine. The lemon, of course, is what sold me, and this bowl of deliciousness easily lived up to my high expectations. I'm getting better at riffing on recipes, using a well-tested, established recipe as a base to make my own modifications, and that's what I did here. It makes cooking just ever so slightly more fun.
Don't forget the lemon, okay? It adds an extra dimension to the soup that makes all the difference... trust me!
Please see this post for some tips about safely pureeing extra-hot things in blenders.
Roasted Garlic Soup with Parmesan and Lemon
Adapted from Bon Appetit
Serves 4 as an appetizer or 2 as a main course
34 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions (from 1 medium/large onion)
1 1/2 teaspoons chopped fresh thyme
10 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-sodium chicken broth
1/4 cup half-and-half
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
1. Preheat oven to 350°F. Place 34 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.
2. 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 10 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.)
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.