Roasted Garlic Soup

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Credit: Don Schoenburg, Chef/Owner, The Lido Deck, Newport Beach, Calif.
The National Culinary Review, February 2010

From the Chef

“Recipe courtesy of Christopher Ranch”

Ingredients

5 Christopher Ranch whole garlic bulbs
2 T. olive oil
Salt, as needed
4 oz. unsalted butter
2 medium yellow onions, diced
2 t. fresh thyme
3½ cups fresh chicken stock
½ cup whipping cream
Salt and pepper, to taste

Instructions

Method: Preheat oven to 350ºF. Coat garlic with olive oil, sprinkle with salt. Roast in oven until golden brown and soft, about 45 minutes. Cool. Squeeze garlic into small mixing bowl. Melt butter in large saucepan. Add onions and thyme. Cook about 10 minutes. Add roasted garlic; cook 3 minutes. Add stock; simmer 15 minutes. Purée in blender, working in small batches. Return to saucepan; add cream. Bring back to a simmer. Season with salt and pepper, to taste.

Yield

4 (8-oz.) servings

Tags

Soup, The National Culinary Review

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Association of Nutrition & Foodservice Professionals