44-Clove Garlic Soup With Parmesan Cheese

Name: 44-Clove Garlic Soup With Parmesan Cheese
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 pot, 4 serving(s)
Cuisine: italian
Ingredients: 26 garlic cloves, unpeeled; 2 tablespoons olive oil; 2 tablespoons butter (1/4 stick); 2 1/4 cups onions, sliced (about 1 large onion); 1 1/2 teaspoons fresh thyme, chopped; 18 garlic cloves, peeled; 3 1/2 cups chicken stock; 1/2 cup heavy cream; 1/2 cup parmesan cheese, finely grated (about 2 ounces); 4 lemon wedges

⏱ 90 mins 🍽 1 pot, 4 serving(s) 🌶 italian 🏷 Cheese

This indulgent Italian cheese soup centres on the deep flavour of roasted garlic, blended with raw cloves for a pungent kick. Onions and thyme form an aromatic base, simmered in chicken stock before being pureed until velvety. Finished with cream and Parmesan, each bowl is brightened with fresh lemon juice for a balanced, comforting dish. The recipe yields one pot, serving four people.

Ingredients

26 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
2 1/4 cups onions, sliced (about 1 large onion)
1 1/2 teaspoons fresh thyme, chopped
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese, finely grated (about 2 ounces)
4 lemon wedges

Method

Set your oven to 350 degrees F. Arrange 26 unpeeled garlic cloves in a small baking dish. Coat them with 2 tablespoons of olive oil and season with salt and pepper. Seal the dish tightly with foil and bake for about 45 minutes, until the garlic is soft and golden. Let it cool slightly, then squeeze the softened garlic from each clove into a bowl.
In a large heavy saucepan, melt 2 tablespoons of butter. Cook the sliced onions with chopped thyme until they become soft and translucent, which should take about 6 minutes. Stir in the roasted garlic and 18 peeled raw garlic cloves, cooking for 3 more minutes. Pour in the chicken stock, cover the pan, and let it simmer for about 20 minutes until the garlic is tender. Puree the soup smoothly using an immersion blender, or carefully blend it in batches. Pour the soup back into the saucepan, stir in the heavy cream, and bring it back to a simmer. Taste and adjust the seasoning with salt and pepper.
Place an equal portion of finely grated Parmesan cheese into each of four serving bowls. Ladle the hot soup over the cheese. Finish each bowl with a squeeze of juice from a lemon wedge before serving.

Nutrition (per serving)

Sodium562900 mg

Recipe details

CategoryCheese

Cuisineitalian

AuthorRaquel Grinnell