Roasted Garlic Soup-yum!

[Tigerlily]

I made this tonight, and it was awesome! Just had to share...

Roasted Garlic Soup with Parmesan

26 garlic cloves (unpeeled)
2 tbsp olive oil

2 tbsp butter
2 1/4 cups sliced onions
1 1/2 tsp chopped fresh thyme
18 garlic cloves, peeled
3 1/2 c. chicken stock or low-salt chix. broth
1/2 c. heavy cream

1/2 c. finely grated parmesan cheese (about 2 oz.)
4 lemon wedges

Preheat oven to 350?F. Place 26 cloves in small glass baking dish. Add 2 tbsp. olive oil and sprinkle w/ salt and pepper; toss to coat. Cover baking dish tightly w/ foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves into small bowl.

Melt butter in heavy large saucepan over med-high heat. Add onions and thyme and cook until onions are translucent, about 6-8 min. Add roasted garlic and the 18 raw cloves and cook 3 min. Add chix stock and simmer until garlic is very tender, about 20-30 min. Working in batches, puree' soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season w/ salt and pepper.
Divide grated cheese amonge four bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

[Csara]

mmm, that sounds delish!! I love roasted garlic. One question though - are you supposed to roast half of the garlic cloves or all of them? It says in your recipe "add roasted garlic and the 18 raw cloves " but it also says to roast all 26 cloves. Let me know b/c I'd love to try this. Thanks! :)

[Tigerlily]

Sorry it confused you C! You're going to have 44 garlic cloves altogether (although I added a few more). 26 of them you roast, w/ skins on, and the 18 you will have peeled, raw. When it's time to throw the garlic in w/ the onion mixture, it's going to be both the raw 18 and the 26 you roasted previously. Let me know if this makes sense!

[Csara]

duh - my preggo brain, I guess. Just re-read the recipe and noticed it did say 26 roasted and 18 raw. lol Sorry! :)

[suzieq728]

:lick: Wow this sounds sooooooooooooooooooo good :lick:
gotta go buy some garlic, must try this one....

[Anniet222]

I have a wonderful recipe for an appetizer made with cheese and garlic and baked in a round loaf of bread. Yummy. Not healthy.....but yummy.

[Tigerlily]

You must spill it then, Annie! Garlic addict here...please share...:)

[Anniet222]

1 loaf sheepherder’s bread
1/4 pound butter
1 bunch green onions, chopped
12 cloves fresh garlic, minced
1 8 oz. pkg cream cheese, at room temperature
16 oz sour cream
12 oz cheddar cheese, grated
1 can (10oz) artichoke hearts, drained and cut into quarters
6 small French rolls, sliced thinly, but not all the way through

Cut a hole in the top of the bread loaf 5 inches in diameter. Remove the soft bread from the cut portion. The crust will be used for the "lid". Scoop out most of the soft inside portion of the loaf. Sauté green onions and 1/2 the garlic in 2 tbsp. butter. When the onions are wilted, add the mixture to the cream cheese, sour cream, and cheddar cheese. Add artichoke hearts and mix well. Put mixture into the hollowed out bread and put on the lid. Warp the filled loaf in a double thickness of heavy duty aluminum foil. Bake at 350 degrees for 1 1/2 -2 hours. Slice French rolls thinly and butter with remaining butter and garlic. Wrap in foil and bake for the last 1/2 hour. Remove foil and use the French rolls to dip out filling.