Roasted Garlic
Soup with Parmesan Cheese (Serves 4)
26 garlic cloves
(unpeeled)
2 tablespoons olive
oil
2 tablespoons butter
2 1/4 cups sliced
onions
1 1/2
teaspoons chopped fresh thyme
3 cups
chicken stock or canned low-salt chicken broth
18 garlic
cloves, peeled
1/2 cup
finely grated Parmesan cheese
1/2
cup whipping cream
4 lemon
wedges
Preheat oven to
350°F. Place 26 garlic cloves in small glass baking dish.
Add 2 tablespoons olive oil and sprinkle with salt and pepper;
toss to coat. Cover baking dish tightly with foil and bake
until garlic is golden brown and tender, about 45 minutes.
Cool. Squeeze garlic between fingertips to release cloves.
Transfer cloves to small bowl. Melt butter in heavy large
saucepan over medium-high heat. Add onions and thyme and cook
until onions are translucent, about 6 minutes. Add roasted
garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken
stock; cover and simmer until garlic is very tender, about
20 minutes. Working in batches, purée soup in blender until
smooth. Return soup to saucepan; add cream and bring to simmer.
Season with salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze
juice of 1 lemon wedge into each bowl and serve. .
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