So I’m not going to bury the lead here at all or anything… this soup actually kills vampires. There are several dead vampires in my apartment right now. Facts of life… what can you do?
We’re talking 40 – forty, cuarenta, quarante – cloves of garlic. Literally, forty. This is not a dish for a first date. This is not a dish for a second date. You may wish to wait till you’re married to even approach it. But if you’re cool with all that, and still love garlic, then this is definitely the dish for you.
It’s got a very complex flavor from roasting about 2/3 of those 40 cloves- adding some hints of sweetness and caramelization. The other 1/3 cloves are cooked in the soup itself, and add that delicious strong flavor that we know and love from garlic. Fresh thyme adds depth, the cream makes this soup luscious and velvety, and the fresh lemon squeezed in before servings adds a delicious freshness that brings all the flavors to another level.
I encourage everyone to try this… at least once
from Lottie & Doof
- 26 garlic cloves (unpeeled)
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter
- 2 1/4 cups sliced onions
- 1 1/2 teaspoons chopped fresh thyme
- 14 garlic cloves, peeled
- 2 cups chicken broth
- 2 cups water
- 1/3 cup whipping cream
- 1/2 cup finely grated Parmesan cheese (about 2 ounces)
- 4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl and set aside.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 8 minutes. Add roasted garlic and 14 raw garlic cloves and cook 3 minutes. Add chicken broth and water; cover and simmer until garlic is very tender, about 25 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.