ROASTED GARLIC SOUP WITH PARMESAN

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Roasted Garlic Soup with Parmesan image

Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.

Provided by Miraklegirl

Categories     Kosher

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

26 cloves roasted garlic (2-3 heads)
2 tablespoons olive oil
2 tablespoons butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 cloves garlic, peeled
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
1/2 cup whipping cream
1/2 cup finely grated parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
  • Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
  • Add chicken stock; cover and simmer until garlic is very tender, about 20 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.

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