|Roasted Garlic Soup
||[Aug. 27th, 2008|05:03 pm]
I recently purchased a pound of garlic because it was on sale ($1.50! For a pound of garlic!) and once I was home with it, I wasn't sure what to do with it. Garlic soup sounded like a great idea, but I didn't know where to start, so I found this gem in The Joy of Cooking and adapted it a wee bit. |
Roasted Garlic Soup
Adapted from The Joy of Cooking by I. Rombauer, M. & E. Becker
6 heads garlic
6 cups broth (I used mushroom stock)
3 slices bread, crusts removed, torn into small pieces (I had a stale croissant, so that counted as one piece of bread)
Pinch of saffron threads (about 3-5; not necessary, but nice)
1/4- 1/2 tsp salt, to taste
1/2 tsp Spanish paprika
Pepper to taste
Reserved juices from roasted garlic
Juice of one lemon
1 tsp maple syrup
Grated Parmesan or Romano cheese (optional)
Preheat oven to 350F and slice the top third off of the heads of garlic.
Place in an 8x8 baking dish (in my case, there was no 8x8 pan, so I improvised)
Place a bit of broth or water in the bottom third of the baking dish and drizzle a bit over the garlic heads.
Cover with foil and roast for an hour or until the garlic is nice and soft.
Remove garlic heads from dish and allow to cool; reserve roasting juices.
Pour stock/broth into a large saucepan, warm over medium high heat.
Squeeze garlic into stock and whisk until blended. Bring to a simmer and whisk in everything else (except optional cheese)
Bread, saffron, paprika, reserved roasting liquid and the juice of one lemon (and everything else)
Taste to adjust seasoning. I found it a bit bitter so I added a teaspoon of maple syrup to balance the flavours.
I let it sit overnight in the fridge and it was so worth it! I topped it with some Romano cheese and broiled it until the cheese bubbled (which is totally optional; vegans, I'm sure Nutritional Yeast would be just as delicious, minus the broiling). It was very difficult to stop myself from licking out the bowl after eating this delicious soup.