Garlic Soup
Added: September 18, 2023
Ingredients
- 6 whole heads of garlic
- Olive oil, as needed
- Salt, to taste
- Black pepper, to taste
- 1 large onion
- 1 medium potato
- 1 medium carrot
- Fresh rosemary, 1 sprig
- Fresh thyme, 1 sprig
- Fresh parsley, a small bunch
- 1 cup dry white wine
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
- 4 cups chicken stock
- 1 cup water
- Croutons, for serving
Directions
Prepare the Garlic
- Preheat oven to 400F
- Cut off the tops of each garlic head to expose the cloves.
- Place garlic heads on a sheet of aluminum foil, drizzle olive oil and sprinkle salt over the garlic.
- Wrap the garlic tightly in the foil and place in a baking tray with sides.
- Roast for 40-45 minutes or until the garlic is soft and golden.
Prepare Vegetables and Herbs
- While garlic is roasting, dice the onion.
- Peel and cube the potato and carrot
- Roughly chop rosemary, thyme, and parsley. Set aside parsley for later.
Cook the Soup
- Heat olive oil in a large pot over medium heat.
- Add carrots and potatoes, season with salt, and sauté until slightly softened.
- Add onions, cook until softened.
- Add black pepper, rosemary, and thyme.
- Deglaze the pot with dry white wine and cook until alcohol evaporates.
- Stir in butter to emulsify with the vegetables.
Combine and Blend
- Once garlic is done, cool and then squeeze out the roasted cloves.
- Add roasted garlic and Parmesan cheese to the pot.
- Pour in chicken stock and water.
- Simmer until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in chopped parsley.
Serve hot, garnished with croutons.