44 Clove Garlic Soup, or How I Make New Friends
44 Clove Garlic Soup
The garlic I prefer for this recipe (and all others) comes from Stone Soup Gardens in Laurel, and their cloves are gigantic. Accordingly, I've done the work to translate the original recipe, which only listed the number of cloves, into weights. If using some of this fantastic local garlic, you'll use significantly fewer cloves overall. But do keep calling it 44 Clove Garlic Soup to impress all your friends :)
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
- Servings
- 4
- Category
Soup
Ingredients
- 140 grams or approximately 28 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups sliced white onions
- 1 ½ teaspoons chopped fresh thyme
- 90 grams or approximately 18 cloves garlic, peeled
- 3 ½ cups chicken or vegetable stock
- ½ cup whipping cream
- ½ cup grated parmesan cheese
- 4 lemon wedges
Directions
- Preheat oven to 350º. Place unpeeled garlic in a small glass or ceramic baking dish. Cover with the olive oil and a sprinkle of salt and pepper. Cover baking dish tightly and bake until cloves are golden brown and tender, about 45 minutes. Cool, then squeeze the garlic between fingertips to release the cloves. Set aside in a small bowl.
- In a dutch oven over medium-high heat, melt the butter. Add the onions and thyme and cook until the onions are transluscent, about 6 minutes. Add the roasted garlic and the peeled, uncooked cloves and cook for another 3 minutes. Add the chicken stock and simmer until garlic is tender, about 20 minutes.
- Puree the soup in a blender or in the pot with an immersion blender. Return to low heat, add the cream and bring to a simmer. Season with salt and pepper.
- To serve, divide grated cheese between 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.