Wednesday, May 5, 2010

Day 266: Garlic Soup

Yield: 2-3 servings
Time (Start to Finish): 1 hour

40 gloves garlic
1 small yellow onion
chicken stock
heavy cream
2 branches fresh thyme
olive oil
salt and pepper

1. Preheat the oven to 375F
2. Place the garlic cloves, peeled, in tin foil with a little olive oil and salt
3. Cook garlic until soft and beginning to brown. You may need to check on it and toss the cloves around a little bit
4. In the meantime, in a pan in med heat with a little olive oil, caramelize the onion until a dark golden brown. It should take about 30 min
5. When both are done, place them into a blender with a little chicken stock and blend until smooth
6. Keep adding chicken stock until the thickness you like. I like mine a tad on the thicker end
7. Return to a pot and taste. Add salt and pepper as needed
8. Add a little cream, about ¼ cup to add creaminess. Add as much or as little as you like. You can leave it out too!
9. Take the thyme, lightly chop, and sprinkle in
10. Serve with toasted bread for dipping

Rating: 4.5 strawberries
Notes: This soup is incredible!!! I serve it at lunchtime, which Mac thought was a little…old..who eats garlic soup for lunch?! But I do think it makes a great first course!! You wont go kissing anyone after this, but hopefully you are eating it around people who will be ok with it, and they will be in the same boat. You can add different spices, like basil, but I really suggest being patient with the onion. Making it dark is the best. Same with the garlic. The more roasted it is, the sweeter less bitter the flavor will be. I hope you like it!

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