Roasted Garlic Soup
Pulled from the oven, roasted garlic bulbs caramelized in their own juices will ooze a rich elixir that might have you gnawing on your own fingers. Fortunately soup is a much better option.
Roasted Garlic SoupServes 4
- 4 bulbs garlic, divided
- 2 teaspoons olive oil
- Dash sea salt
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 1 tablespoon fresh sage, torn
- 4 cups vegetable broth
- 1 cup milk
- 4 wedges lemon
- 4 sprigs fresh thyme
- 2 ounces Parmesan cheese, grated (optional)
Prep time: 20 minutes
Total time: 1 hour 30 minutes
Preheat oven to 400 degrees Fahrenheit.
With sharp knife remove tops from 3 garlic bulbs. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil and place on baking sheet. Cook 20 to 25 minutes. Remove from oven and allow to cool.
Mince remaining garlic. Heat butter in large pot until it begins to foam. Add onion and garlic. Saute until tender, 5 or 6 minutes. Add sage. Saute until fragrant, about 1 minute. Add 1 cup broth. Cover and simmer.
Using thumb and forefingers, squeeze roasted garlic from their jackets into small bowl. Using heel of a spoon, mash garlic against edge of bowl into paste.
Carefully transfer contents of pot to blender. Process until smooth, 25 to 30 seconds. Return to pot. Add milk.
Add garlic paste and remaining broth to pot. Bring to low boil. Serve with wedge of lemon and sprig of fresh thyme.