Roasted Garlic and Chicken Soup
http://www.beantownbaker.com/2012/02/roasted-garlic-and-chicken-soup.html
Remember when I posted How to Roast Garlic
(http://www.beantownbaker.com/2012/02/how-to-roast-garlic.html ) and talked about Hubby would bathe in the stuff if I let him? I’m pretty sure he’d also bathe himself in this soup. It uses 3 whole heads of garlic so I knew he’d love it.
The biggest disappointment with this recipe was that it only serves four. So the night I made it for dinner with friends, we didn’t get to enjoy leftovers. Have no fear, I made it a couple days later for Hubby and I to enjoy just the two of us.
The fact that I made this recipe twice in one week is a testament to how good it is. I rarely remake recipes. It just doesn’t make sense with the huge list of recipes I want to try. But this was worth the effort. I would recommend roasting your garlic in advance if you want to save yourself some time when you’re making this. I served it with freshly baked bread.
Roasted Garlic and Chicken Soup
Roasted garlic and chicken make a perfect pair in this comforting soup.
YIELD: SERVES 4
ingredients:
3 heads roasted garlic
2 Tbsp butter
2 cups sliced onions
1 1/2 tsp chopped fresh thyme
2 heads of garlic, cloves separated and peeled
3 1/2 cups chicken stock
2 cups shredded cooked chicken (optional)
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
salt and freshly-ground black pepper
4 lemon wedges
Directions:
Once garlic has cooled, squeeze between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic cloves and cook 3 minutes.
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add shredded chicken and cream, and bring to simmer. Season with salt and freshly-ground black pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Jodi cheats and buys roasted garlic off the olive/salad bar at an upscale grocery store when we go to St. Louis. I freeze it, and then when needed, I chip out how ever many cloves I need, let them sit out for about 10 minutes and they are thawed. I simply mash them and voila!!!!!!!!!!!!!!!!
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God Bless and have a GREAT DAY!
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