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Roasted Garlic-Thyme Soup Recipe

Roasted Garlic-Thyme Soup Recipe

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Ingredients

Count

Nutrition

449

Calories

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped
1 rib celery, chopped
2 large carrots, chopped
1 large leek, well washed and chopped ( including 2/3 of green part)
1 small bunch thyme
2 bay leaves
12 black peppercorns
2 quarts chicken stock, preferably homemade
1 large bunch thyme
15 cloves ( approximately) roasted garlic , recipe follows
3/4 cup heavy cream
1 tsp salt
1/2 tsp pepper
1/4 tsp freshly ground black pepper
6 very thin slices french bread, toasted and rubbed
2 tbsp grated parmesan
6 tiny sprigs thyme, for garnish
1 head garlic, whole and unpeeled
2 tbsp extra-virgin olive oil
1/2 tsp dried oregano, crumbled
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Soup:
In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor. Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme.
ROASTED GARLIC
Preheat the oven to 350 degrees. With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking). Make a doubled layer of aluminum foil about 6 by 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. Open the top so the garlic will stop cooking and set aside until cool enough to handle. Squeeze the garlic cloves out of their skins and discard the skins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	449.08 Kcal (1880 kJ)
Calories from fat	204.62 Kcal
		% Daily Value*
Total Fat	22.74g	35%
Cholesterol	52.34mg	17%
Sodium	1270.97mg	53%
Potassium	592.51mg	13%
Total Carbs	48.04g	16%
Sugars	10.07g	40%
Dietary Fiber	4.09g	16%
Protein	16.66g	33%
Vitamin C	7.4mg	12%
Vitamin A	0.3mg	12%
Iron	2.2mg	12%
Calcium	108.8mg	11%

Amount Per 100 g
Calories	97.54 Kcal (408 kJ)
Calories from fat	44.44 Kcal
		% Daily Value*
Total Fat	4.94g	35%
Cholesterol	11.37mg	17%
Sodium	276.05mg	53%
Potassium	128.69mg	13%
Total Carbs	10.43g	16%
Sugars	2.19g	40%
Dietary Fiber	0.89g	16%
Protein	3.62g	33%
Vitamin C	1.6mg	12%
Vitamin A	0.1mg	12%
Iron	0.5mg	12%
Calcium	23.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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