Carmelized roasted garlic is the star of this flavorful soup. Warning: It is not for the faint of heart! It is bursting with garlicky flavor and is a perfect starter or main dish. The pungent aroma of garlic roasting gently in the oven is one of my favourite smells. I wouldn’t give garlic up for love or money…
1/4 cup high quality olive oil
4-5 whole heads of garlic
2 T butter
2 T olive oil
2 -4 onions, chopped
1 quart chicken broth
1/3 C dry sherry
1/2 C half and half**
1 tsp dried thyme or 2 tsp fresh
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 t black pepper
Lots of garlic salt
Lots of white pepper
1. Preheat the oven to 350 degrees.
2. Cut the heads of garlic in half across the cloves but do not peel them. Pour the olive oil into an oven-safe dish and place the garlic head halves cut side down on the dish. Cover with foil.
3. Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown.
4. While garlic is roasting, melt butter in a large pot and add sliced onions. Sauté over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and sauté for 2 minutes.
5. Let garlic cloves cool slightly, then carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy. Add peeled cloves to the onion mixture in the pot.
6. Add chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
7. Puree the soup in a food processor until smooth. Strain the soup back in the pot. Add the half and half and pepper and bring back to a boil.
8. Garnish with fresh parsley or chives. Serve warm with a little olive oil drizzle. Could also put a bit of shaved parmesan in the bottom of each bowl and ladle soup over.