Do you like garlic? I put garlic in everything. I’ll saute garlic and put it into Chef Boyardee. I’ll fry it up and stick it in mac & cheese. I shove it in burgers, pot roasts, chicken breasts, etc. Seriously! Anyway…
Even if you don’t share my admittedly ridiculous obsession with garlic, this is a damn good soup! Depending on how you prepare it, you can make it a garlic uppercut, or a smooth roasted flavor. Oh, and hopefully you don’t mind a little butter and heavy cream.
- ~50 garlic cloves – peeled
- ~2 tablespoons olive oil
- 1/2 stick salted butter
- 2 medium yellow onions
- fresh thyme – a couple of sprigs (“1 1/2 teaspoons”)
- 4 cups chicken stock
- 1/2 cup heavy cream
- finely grated parmesan cheese
- 4 lemon slices (half a lemon)
First, peel 50 cloves of garlic. Yup. It sucks. Don’t use the typical smashing technique, as you want to roast the cloves whole.
Second, you need to make a decision. Do you want the soup to have that subtle, smokey, sweet garlic flavor, or do you want the double spin-kick to the mouth? That’s going to determine your ratio of roasted garlic to fresh garlic.
For the purposes of this recipe, I’m going to assume you want a nice blend of both, so we’re going to do ~38 roasted and ~12 added later.
Preheat oven to 350°F. Place 38 garlic cloves in small glass baking dish. Add enough olive oil to coat (lightly coat – toss them around) and sprinkle with a little salt and pepper.
Melt butter in heavy large saucepan or pot over medium/high heat. Add the onions and fresh thyme and cook until onions are translucent. You can toss the whole sticks of thyme in for ease, but you’ll have to strain the soup later.
Add roasted garlic and 12 raw garlic cloves and cook for ~3 minutes. Add chicken stock. Cover and simmer until garlic is tender – about 20 minutes.
If you left the thyme on the sticks, you should strain the soup. Blend in the pot (hopefully you have an immersion blender, as usual), or carefully transfer it to a blender and into a second pot to finish.
Add cream and bring to simmer. Season it with some salt and pepper to taste.
When serving, sprinkle some fresh Parmesan cheese and let it melt, then squeeze a lemon wedge into each bowl.
Enjoy! It’s a very unique soup!