Directions: |
Directions:1.Pre-heat oven to 350
2.Take 3 heads of garlic and cut top off, then separate into individual cloves. Leave just individual skin on the cloves. Place in tinfoil (doubled) and drizzle with olive oil. Fold tinfoil up over the top like a bundle and place in oven. I usually start checking it around 20 – 25 minutes.
3.Take 2 other heads of garlic and peel and separate. This needs to be minced. The easiest way to do this is with the chopper. When roasted garlic is done, take it out and let it cool. I test it by taking a sharp knife and sticking it through the skin, if it goes into the garlic with no pressure, it’s done.
4.Start sautéing the minced garlic in olive oil. After about 5 minutes or so, I add the roasted garlic and let it all cook until the minced is tender. I do this over like medium low so it doesn’t brown. If you want to, after the garlic is cooked, sprinkle it with flour. This will be kind of like a rue that will thicken it some later (just like doing creamed dried beef).
5.Add one of the boxes of broth, and bring the temp up and let it boil for a few minutes.
6.Take the soup in small batches through either the food processor or blender. I get out a big container or bowl to put the pureed soup into until the cook pot is empty. I usually run the pureed soup through a strainer when putting it back into the pot. I then run that thick garlic from the strainer back through the blender.
7.Add two other boxes of chicken broth and cream. Do not boil again.
8.Add fresh grated Parmesan or similar to bowl and ladle soup over top of cheese. (There are many ways you can use this soup, we’ve put it over potatoes, dipped hot fresh bread in it, and used it instead of Alfredo sauce over noodles with cooked chicken breast pieces). |
Personal
Notes: |
Personal
Notes: I got this idea from Anthony's Trattoria up just before Reading. They have been friends with the Christman family for many years and have excellent food. They serve a garlic soup that I tried to duplicate. Theirs is defintely better, but this is pretty good. I think mine might just may need longer time sitting on the stove to cook down a little. WARNING: If you are married, you must both eat this together as it is quite pungent and you may smell of garlic for a day or two.
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This recipe for Cream of Garlic Soup is from