Prep 10 mins
Cook 50 mins
I love garlic. I put it into everything but it never occurred to me to put it in soup. This recipe is a little time consuming due to having to roast the garlic but it's well worth it if you enjoy garlic. 1/2 point per serving for Weight Watchers. This recipe is core.
- 2 garlic heads
- 9.85 ml olive oil
- 1182.95 ml chicken broth
- 946.36 ml spinach, chopped with stems removed
- Preheat oven to 450.
- Remove papery covering from garlic. Don't seperate the cloves.
- Slice the top of each head of garlic off so most of the cloves are exposed.
- Place garlic in a small baking dish.
- Drizzle 1 tsp of olive oil over each head.
- Cover dish with foil and roast 45 minutes or until garlic is soft and lightly browned. When cool enough to handle, squeeze garlic pulp into a medium sauce pan.
- Add broth, stir well to combine.
- Simmer 15 minutes.
- Before serving, stir in spinach and simmer until wilted, about 4 minutes.
All my favorite ingredients!!! This soup will be steeping til we get to camp tomorrow night.
This soup really was good. Family loved it topped with a little shredded parmesan and some crusty french bread. Definitely gets 5 stars, good and easy!
My first selection for Pick a Chef 2006 and I enjoyed this immensely. While the soup, with the roasting step, takes time, there is little work involved. Served mine with polenta croutons and it was simply delicious and more filling than I would have guessed. I mashed my cloves before adding them to the broth which gave it a rustic feel. If you wanted a smoother broth you could run the garlic and a little broth in a mini chopper first. The roasted garlic is quite mild and sweet. I cooked just enough spinach, saving the stock for leftovers. The evening soup was even better -- so it's well worth the simmer time to develop the fantastic flavor.