40 CLOVES OF GARLIC SOUP

40 Cloves of Garlic Soup image

Provided by Kare for Kitchen Treaty

Time 1h50m

Number Of Ingredients 10

25 garlic cloves (unpeeled + 15 garlic cloves, peeled)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions (about 1 medium onion)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
3 cups vegetable broth
1/2 cup heavy whipping cream
Kosher (coarse salt and freshly ground pepper)
1/2 cup shredded Parmesan cheese
4 lemon wedges

Steps:

Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
Using an immersion blender or working in batches with a blender, puree soup until smooth.
Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.