Ingredients
44 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons butter
2 cups onions, sliced
1 1⁄2 teaspoons fresh thyme, minced
3 1⁄2 cups chicken broth
2 cups cooked chicken, shredded
1⁄2 cup heavy cream or half and half
Salt and freshly ground black pepper
1⁄2 cup parmesan cheese, shredded
4 lemon wedges
Instructions
1. Heat oven to 350*F. Place 26 cloves of garlic on a square of aluminum foil. Add olive oil and season with salt and pepper. Toss to coat then wrap garlic tightly. Bake until garlic is soft and tender, at least 45 minutes. Transfer cloves to small bowl once cooked.
2. Melt butter in large saucepan, or Dutch oven, over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 remaining cloves of garlic. Cook three minutes, stirring often. Add chicken broth and cover and simmer until garlic is very tender, about 20 minutes. Using a stick/immersion blender, puree soup until smooth. Add chicken and cream then bring to simmer. Season with salt and pepper.
3. Serve each bowl with 1⁄8 cup parmesan cheese and juice of one lemon wedge.
Photo
Comments
This recipe is from Gimme Some Oven. I love soup. I don’t care what season it is, or when people are “supposed” to eat soup. I can eat it all year round and it’s delicious. This soup was no exception and had a lovely mild garlic flavor in every bite. The chicken can be omitted for a smoother and vegetarian soup, but we enjoyed the chicken.