appetizer, creamy, garlic, gluten free, Parmesan cheese, soup, tapas
This one may be a little odd. But hear me out. This garlic laden, creamy soup is full of flavor. I know it seems like the garlic flavor would be overwhelming but I promise it is not. The roasted and simmered garlic gives a multifaceted flavor that is enhanced by the garnish of Parmesan and a fresh lemon squeeze. Since this soup is pretty rich, only a small serving is necessary, though I confess I did eat a large bowl without any trouble. I can imagine it being served in little shot glasses with it’s own baby lemon wedge and shaving of cheese. I wish I was having a party soon. It might not be best served on date night, though. 🙂
Creamy Garlic Soup
- 30 garlic cloves, unpeeled
- 1 tbsp olive oil
- 2 tbsp butter
- 2 1/4 cups sliced onions
- 1 1/2 tsp chopped fresh thyme
- 20 garlic cloves, peeled
- 3 1/2 cups chicken stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese slivers
- Lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Toss them with the olive oil, salt and pepper. Cover the baking dish with foil and bake for 45 minutes, until golden brown. Transfer to a bowl and cool. Squeeze the garlic with your fingers to extract the cloves.
In a heavy-bottomed saucepan, melt butter over medium heat. Add onions and thyme, cooking until they are translucent. Add the roasted garlic, the raw garlic, and chicken stock to the sauce pot. Cover and simmer until the garlic is very tender, about 30 to 40 minutes. Working in batches, puree the soup in the blender or using an immersion blender. Add cream and bring up to a simmer. Season with salt and pepper to taste.
Divide soup between each bowl. Top with shavings of Parmesan and a squeeze of lemon. Inspired by this recipe.
Other recipes in this series:
Tapas Week Part 1: Wild Mushroom Pierogies
Tapas Week Part 2: Crispy Spicy Black Eyed Peas
Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese
Tapas Week Part 4: Five Layer Greek Dip