44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999
26 garlic cloves (unpeeled, large cloves)
1-2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions ( about 1.5 regular size onions)
1 1/2 teaspoons chopped fresh thyme ( we used dried)
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken or vegetable broth
1/2 cup half and half
1/2 cup finely grated Parmesan cheese (about 2 ounces)
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 35-45 minutes ( check them!). 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, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
*** A recent camping trip to New Glarus was an inspiration for an exciting new post, stay tuned for yummy fall HEALTHY apple recipes...