Italian Roasted Garlic Soup |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 6 |
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For garlic lovers! Adapted from 'The Big Book of Soups & Stews' by Maryana Vollstedt Ingredients:
4 whole heads of garlic |
1 1/2 tablespoons olive oil |
1 cup chopped yellow onion |
2 stalks celery, chopped |
3 1/2 cups chicken stock or 3 1/2 cups broth |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, rinsed and drained again |
1/2 teaspoon dried basil |
3/4 teaspoon salt |
fresh ground black pepper |
1 bay leaf |
1/2 cup half-and-half (i used fat free 1/2 & 1/2) or 1/2 cup milk (i used fat free 1/2 & 1/2) |
freshly grated parmesan cheese, for topping |
chopped fresh parsley, for topping |
Directions:
1. Preheat oven to 350°.
2. Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
3. Slice 1/4 off the top of each garlic head.
4. Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
5. Drizzle 1/2 teaspoons oil over each head.
6. Bake, uncovered, until golden, about 1 hour.
7. Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
8. Place the pulp in a bowl and set aside.
9. In a large soup pot over medium heat, warm the remaining oil.
10. Add onion and celery and saute until tender, about 5 minutes.
11. Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
12. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
13. Remove bay leaf and discard.
14. In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
15. Return to pot and stir in half-and-half.
16. Simmer until flavors are blended, about 5 minutes.
17. Ladle into bowls and sprinkle with Parmesan cheese and parsley.
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