February 21, 2013

Roasted Garlic Soup

Ahhhh, the time of year when everyone around seems to be sniffling and sneezing. Unfortunately, my husband is currently one of these people. In an attempt to take care of him without getting too close to catch his sickness I decided to use my garlic soup recipe to help him feel better. Since garlic is oh so tasty and a natural antibiotic it was a match made in heaven.

He was thankful for the steaming bowl of soup that cleared his sinuses and loved the soup as much as I did. This roasted garlic soup recipe is somewhat time consuming but is worth it in the end!

Every great soup starts with a great base. In this case homemade chicken stock. You can substitute store bought stock if you prefer but if you have the time and resources you should really make your own. You won't regret the extra effort. Especially when you warm the whole house with the savory aroma of roasted chicken and vegetables and taste the difference in the end product.

Homemade Chicken Stock
4 chicken thighs - bone in (very important)
6 cloves garlic
1 onion, sliced
4 large carrots, quartered
Salt and pepper

Preheat oven to 350 degrees F.

Add all ingredients to an appropriately sized roasting pan making sure fat side of chicken is up. Salt and pepper generously.

Bake 45-60 minutes or until chicken reaches 165 degrees F tested with a Safe Serve Meat Thermometer (Google Affiliate Ad).

Remove pan from oven and let chicken cool until you can pull all of the meat off the bone. Reserve for a later meal.

Add all chicken bones, fat and veggies to a large stock pot and fill with one quart of water. Bring to a boil, reduce heat, cover and simmer about 45 minutes.

Using a large fine mesh colander strain liquid into a large bowl and set aside.

Eat the carrots because you can't resist and discard the rest.

Keep oven preheated to 350 degrees F.

This is a really easy recipe for roasted garlic. Cut the top off of one head of garlic. Drizzle with olive oil and place in a Stoneware Garlic Roaster, White - White (Google Affiliate Ad). Roast 45-60 minutes or until garlic is tender. Let cool then squeeze out the garlic into a small bowl. Set aside.

Roasted Garlic Soup
1 head garlic, peeled and sliced
1 large onion, diced
2 T. olive oil
1 head roasted garlic
1 quart chicken stock
1/3 c. milk
1 small potato, peeled and diced
2 oz. cream cheese
2 T. butter
salt and pepper

Garnish - optional
scallions, thinly sliced
parmesan cheese, shredded

In a large soup pot sauté garlic and onion with olive oil until translucent over medium-high heat. Add in roasted garlic, chicken stock, milk, cream cheese and potato.

Bring to a boil. Reduce heat to a simmer and cover. Continue simmering 10-15 minutes or until potatoes are tender.

Using an immersion blender Cuisinart SmartStick Immersion Blender, Metallic Red (Google Affiliate Ad) blend the soup until smooth. Return to low heat. Add butter and salt and pepper to taste.

Serve hot and garnish with scallions, cheese and croutons if desired.

***If you love garlic and cook with it a lot you may want to consider a garlic press of some sort. It is very convenient and makes quick work of all that garlic! I don't roast garlic all that often but when I do I love to use my garlic roaster! It comes out perfect every time. Mine is ceramic but cast-iron works perfectly also! Both times are a great addition to a home kitchen!


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