25 Clove Garlic Soup Food

40 CLOVES OF GARLIC SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
• Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
• Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
• Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
• Using an immersion blender or working in batches with a blender, puree soup until smooth.
• Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
• Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.

DOUBLE GARLIC SOUP

Steps:

• Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
• Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
• Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.

30 CLOVE GARLIC SOUP

Steps:

• Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
• Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
• Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.

ROASTED GARLIC SOUP

Steps:

• Preheat oven to 450.
• Remove papery covering from garlic. Don't seperate the cloves.
• Slice the top of each head of garlic off so most of the cloves are exposed.
• Place garlic in a small baking dish.
• Drizzle 1 tsp of olive oil over each head.
• Cover dish with foil and roast 45 minutes or until garlic is soft and lightly browned. When cool enough to handle, squeeze garlic pulp into a medium sauce pan.
• Add broth, stir well to combine.
• Simmer 15 minutes.
• Before serving, stir in spinach and simmer until wilted, about 4 minutes.

44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
• Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
• Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.

25-CLOVE GARLIC SOUP

Steps:

• Peel garlic.
• Cut the leek in chunks.
• Peel potatoes and cut in chunks.
• Boil the vegetable broth with tomato paste and herbes.
• Add garlic, leek and potatoes.
• Cover and cook on low heat for appr 40 minutes.
• Puree the soup (in a blender or by hand).
• Add creme fraiche and heat soup for 1 minute.