Yesterday was a stock day. I had a bag of bones in the freezer and a crock-pot at the ready to work hard for me all day, while I played. The ending result was a gallon of rich chicken stock. While looking through one of the books, I decided upon this simple yet delicious soup.
Roasted Garlic Soup
adapted from: Take This Dish and Twist It
by: George Duran
2-3 heads of garlic (full bulbs)
2-3 t olive oil
2 T butter
1/2 c finely chopped onion
2 t paprika
1/2 t ground cumin
4 c rich chicken stock
snipped fresh parsley
Garlic Croutons - see below, you can make these while the garlic roasts.
Preheat oven to 400 degrees. Cut the top off garlic, wrap in foil leaving the cut edge exposed. Bathe the top with olive oil. Roast 30 minutes, set aside to cool.
Gently squeeze garlic cloves from the head, separating the head if needed to make it possible for the garlic to slip free of the skins. Slice the garlic, if desired.
While the garlic is roasting, you can make the Garlic Croutons.
Melt the butter in a large pan, over medium-low heat. Add onion and cook slowly for 5-8 minutes, or until the onion is soft and translucent, do not brown. Add stock, paprika and cumin. Bring to a boil, add garlic, reduce heat to simmer, simmer for 15 minutes. When using homemade stock, check for/and adjust salt.
Serve with snipped parsley and the croutons.
|Roasted Garlic Soup.|
Makes 4 servings
4 slices sandwich bread, crusts trimmed
1 T olive oil
1 clove garlic, crushed with the back of a knife.
Warm oil over medium heat, add garlic and cook until garlic is brown, remove and discard. Add bread, increase heat to high, gently cook and stir until bread is coated with the garlic oil and golden brown. Remove to cool to paper toweling.
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