Roasted Garlic Soup with Parmesan |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare. Ingredients:
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 |
Directions:
1. Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
2. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
3. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
4. Working in batches, purée soup in blender until smooth.
5. Return soup to saucepan; add cream and bring to simmer.
6. Season with salt and pepper.
7. Divide grated cheese among 4 bowls and ladle soup over.
8. Squeeze juice of 1 lemon wedge into each bowl and serve.
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