Fresh thyme highlights this flavorful Garlic Soup, a well-seasoned blend of roasted garlic, sautéed onion and shallot, chicken broth, and cream.
Makes 4 servings
- 1 to 2 heads garlic (15 cloves)
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 cups thinly sliced yellow onion
- 1 shallot, sliced thin
- 2 teaspoons chopped fresh thyme
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- Garnish: extra-virgin olive oil, black pepper, fresh thyme
- Preheat oven to 350˚. Spray a small baking pan with cooking spray.
- Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut-side up, on foil. Drizzle with 2 tablespoons olive oil, and wrap garlic in foil. Bake until soft, 40 to 45 minutes. Let cool completely.
- Squeeze pulp into a small bowl, and mash with a fork.
- In a medium saucepan, melt butter in remaining 1 tablespoon olive oil over medium heat. Add onion, shallot, and thyme. Cook, stirring often, until onions are translucent, about 8 minutes. Add reserved garlic pulp. Cook, stirring often, until tender, about 3 minutes.
- Add broth. Increase heat to medium-high. Bring mixture to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat, and let cool for at least 30 minutes.
- Using the work container of a blender, pulse mixture in batches until smooth. Return soup to pan to heat through. Add cream. Season with salt, black pepper, and red pepper. Garnish with olive oil, black pepper, and thyme, if desired. Cover and refrigerate for up to 1 week.
For more Gallic recipes, see French Cooking & Entertaining 2019, available on newsstands and at Victoriamag.com.