Recipe from The Kitchen, chefs Anne Boninsegna and Jen Lindsey
44 CLOVE GARLIC SOUP
Makes 6 servings
44 cloves garlic, divided use
2 tablespoons extra-virgin olive oil
Kosher salt and pepper, to taste
2 tablespoons butter
2 1/4 cups onions, sliced
1 1/2 teaspoons fresh chopped thyme
3 1/2 cups vegetable stock
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese
Heat oven to 350 degrees.
Place 26 cloves of unpeeled garlic in a parchment-lined baking pan; toss to coat with olive oil and season with salt and pepper. Cover tightly with foil and bake until golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release. Transfer to small bowl.
Melt butter in a heavy large saucepan over medium-high heat. Add onions and thyme to butter and cook about 6 minutes.
Add 18 cloves peeled garlic to onions with roasted garlic and cook 3 minutes.
Add vegetable stock to pot, cover and simmer until garlic is tender, about 20 minutes.
Using immersion blender, blend until smooth. Add cream and bring to simmer. Season to taste.
Serve topped with grated cheese and a squeeze of lemon juice.
PER SERVING: 236 calories, 7 g protein, 14 g carbohydrates, 2 g fiber, 4 g sugars, 18 g fat (8 saturated), 39 mg cholesterol, 490 mg sodium
Editor's Note: We topped our soup with some of the remaining garlic chips.