Roast garlic is incredible. You know whats more incredible? The soup of the roast garlic! Full of aroma and rich in flavor - but not a thick and heavy soup. You'd be surprised - this soup is even great in the heat. The lemon (don't skip the lemon!) provides a stark citrus contrast to the rich but mellow garlic. And here's the cool thing: it's low-carb, keto friendly, and gluten-free (no roux!).
Checkout the video on how to make roast garlic here: • How to Roast Garlic
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INGREDIENTS:
- 30 garlic cloves, unpeeled
- 20 garlic cloves, peeled
- 1 large onion
- 1½ tsp chopped thyme
- 2 tbsp (100g) butter
- 4 tbsp olive oil
- 3.5 cups / 0.8 L chicken stock (or low-salt chicken broth if you cant find stock)
- 4 oz (120 mL) heavy cream
- salt
- pepper
- parmesan cheese
- 1 lemon (or 4 lemon wedges)
HARDWARE
- baking sheet
- aluminum foil
- pot
- immersion blender or blender
DIRECTIONS
1. Preheat the oven to 400°F / 205°C.
2. Remove 30 cloves of garlic from the heads of garlic, do NOT peel the skin.
3. Add the garlic cloves to a container, add about 2 tbsp of olive oil and shake/swirl the container to cover the garlic.
4. Cover the baking sheet with aluminum foil, then spread the garlic cloves onto the baking sheet, making sure to spread them out evenely.
5. Place the baking sheet with the garlic into the oven for 20-40 minutes or until the garlic skin is slightly brown.
6. Remove from the oven and let cool. If you cant wait for it to cool, simply be careful, duh.
7. Peel the garlic skin from the cloves and set aside. The easiest method is to grab the clove with both hands using your index fingers and thumbs. Perform a slight twisting motion and the skin will come right off!
8. Set the garlic aside. Get the remaining garlic for the recipe and peel it (you will need about 20 peeled cloves of garlic). Then, set them aside.
9. Next, slice and dice the onion so that they are mostly the same size. We're going to blend it later, so it doesnt have to be pretty, just evenly cut so that it all cooks at the same speed.
10. Set the onion aside and chop the thyme. to do so, run your thumb and index finger down the stem, against the angle in which the leaves are sprouting. This will easily remove the leaves. Then take the tender tip of the stem off and discard the stem. Chop the leaves.
11. In a pot, bring the heat to medium-high and add your butter and olive oil.
12. Once the butter is melted, add the onions and thyme - cook until the onions become translucent, about 5-7 minutes.
13. Add the raw garlic and the roast garlic. Cook for 3-4 minutes.
14. Add the chicken stock, bring the heat to a simmer, cover, and cook for about 20 minutes or until the 'raw' garlic is tender.
15. Lower the heat on the soup. If you have an immersion blender, use it to blend all the ingredients in the pot until it has a smooth consistency. If you dont, have an immersion blender, work in batches to add the soup into a blender and blend it until smooth.
16. Once the soup is back in the pot, add the heavy cream and bring to a simmer. (if you add the heavy cream before, you could end up with garlic whipped cream!)
17. Salt and pepper to taste.
18. Take off the heat and enjoy.
19. The soup serves about 4 people. To plate - add parmesan cheese and squeeze 1 lemon wedge into each bowl. Enjoy the amazingness that is roast garlic soup!
#roastgarlic #roastgarlicsoup #garlicsoup
14 июн 2019
