44-Clove Garlic (and Chicken) Soup at home
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
44-Clove Garlic (and Chicken) Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 26 garlic cloves (unpeeled)
- 2 Tbsp. olive oil
- 2 Tbsp. (1/4 stick) butter
- 2 cups sliced onions
- 1 1/2 teaspoons chopped fresh thyme
- 18 garlic cloves, peeled
- 3 1/2 cups chicken stock
- 2 cups shredded cooked chicken (optional)
- 1/2 cup heavy whipping cream
- 1/2 cup finely grated Parmesan cheese (about 2 ounces)
- salt and freshly-ground black pepper
- 4 lemon wedges
Method
Warm oven to 350°F. Set 26 garlic cloves in small glass baking dish. Tip in 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Lid baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Move cloves to small bowl.
Melt butter in heavy large saucepan over medium-a hot burner. Tip in onions and thyme and cook until onions are translucent, about 6 minutes. Tip in roasted garlic and 18 raw garlic cloves and cook 3 minutes. Tip in chicken stock; cover and let it bubble gently until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Put back soup to saucepan; add shredded chicken and cream, and bring to let it bubble gently. Salt with salt and freshly-ground black pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
