Roasted Garlic Soup
Ready In: 1 hr 35 mins
Serves: 6-8
Yields: 6 cups
Ingredients
- 1 cup shallot
- 2 tablespoons olive oil
- 1 cup garlic clove, peeled, and roasted
- 1⁄2 cup garlic clove, peeled
- 5 cups chicken stock (fresh or boxed)
- 2 cups heavy cream
- 1⁄8 teaspoon salt and pepper
- 1⁄8 teaspoon fresh marjoram
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
- In a soup pot, saute shallots over medium heat in olive oil until lighly brown and tender.
- Add roasted garlic, (make SURE it's roasted good, so it's sweet) and the raw garlic. Saute for a few minutes.
- Add chicken stock, heavy cream and marjoram. Bring to a slow boil and let cook for 20 minutes over medium heat, stirring occasionally.
- Transfer soup into a blender and blend on high speed.
- Strain back into soup pot and return to a boil one more time.
- Adjust seasoning with salt and pepper.
- Dissolve corn starch in a cup with water and thicken soup by stirring it while boiling.
- Serve with garlic croutons and sliced green onion.
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