Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.
- 26 cloves roasted garlic (2-3 heads)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 1⁄4 cups sliced onions
- 1 1⁄2 teaspoons chopped fresh thyme
- 18 cloves garlic, peeled
- 3 1⁄2 cups chicken stock or 3 1⁄2 cups vegetable stock
- 1⁄2 cup whipping cream
- 1⁄2 cup finely grated parmesan cheese (about 2 ounces)
- 4 lemon wedges
- 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.
- Divide grated cheese among 4 bowls and ladle soup over.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
Very nice garlic flavor. I didn't have a lemon so I used concentrate and I don't think I added enough. I also used a blend of Italian cheeses. I think I'll make it again and use gruyere cheese. I also used half and half instead of whipping cream. I may try again with whipping cream, but the half and half was just fine.
Delicious! Made as an appetizer for Father's Day. It was so yummy. I added some freshly ground pepper and a splash of white wine while sauteeing the onions,etc. Don't let the amt of garlic scare you. It is so mild and flavorful even my 6 yr old loved it. I used 5 heads of garlic! 3 roasted and 2 sauteed... Never ever used that much... It is a keeper! I know I will make many more times.
I have made this soup a number of times. I served it to company, and told them it was cream of parmesan so that they wouldn't be scared off. I used half and half instead of the cream for subsequent batches, and I roasted more of the garlic, preferring the carmelized flavor to the unroasted. The parmesan and lemon add that nice zest to it. I will make this again and again.