Fresh Garlic Soup

This is based on a recipe from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper (William Morrow, 1992). It is a mild creamy (without cream) soup and makes a great lunch or light supper on its own.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 20  garlic cloves (2 heads)
• 4  cups water, in 2 qt. sauce pan
• 2  cups onions, finely chopped (2 medium onions)
• 1⁄2 cup extra virgin olive oil
• 6  sage leaves
• 3 1⁄2 cups  chicken stock
•  salt & freshly ground black pepper
• 4  large croutons (to garnish)
• 8  tablespoons  grated parmesan cheese (to garnish)

Directions

1. Separate the cloves from each head of garlic. Do not peel. Drop in the garlic cloves in boiling water and boil 10 minutes.
2. Drain them and peel. Do not discard water.
3. Return the garlic cloves to the saucepan, and add the onion, olive oil, sage, and stock.
4. Bring to a rolling boil over medium-high heat.
5. Partially cover and cook 5 minutes.
6. Uncover, reduce heat to low boil and cook another 5 minutes.
7. Remove 5 sage leaves, and purée the soup.
8. Season to taste. Arrange the croutons in warmed soup dishes, and pour the soup over them.
9. Garnish with cheese and serve immediately.