Roasted Garlic Soup
This delightful roasted garlic soup is a comforting and flavorful dish that showcases the sweet and mellow flavor of roasted garlic. The tender garlic cloves are roasted to perfection, then blended into a creamy, smooth soup that is seasoned with salt and pepper. Served with crispy fried bread slices, this soup is a comforting treat that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 8 garlic heads, top one-third cut off
- 4 Tbs. olive oil
- 8 baguette slices
- 6 cups chicken or vegetable broth
- Salt and freshly ground pepper, to taste
Instructions
- <b>Roast the garlic</b>
- Preheat an oven to 325&#176;F.
- Arrange the garlic heads, cut side up, in a shallow baking dish. Drizzle with 2 Tbs. of the olive oil and cover the dish loosely with aluminum foil. Roast until the cloves are very tender when pierced with a fork, 1 to 1 1/2 hours. When the heads are cool enough to handle, squeeze the soft garlic pulp into a bowl.
- <b>Fry the bread</b>
- In a fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. When it is hot, add the bread slices, reduce the heat to medium and fry the bread, turning once, until golden, about 4 minutes total. Remove from the heat.
- <b>Finish the soup</b>
- In a saucepan over medium-high heat, combine the broth and garlic pulp, bring to a simmer and cook, stirring often, for 5 minutes.
- Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan and reheat to serving temperature. Season with salt and pepper. Place 2 fried bread slices in each bowl, ladle the soup over them and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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