Thursday, April 19, 2012

Roasted Garlic and Chicken Soup

Yes, I made soup.

I know, I know.  Soup is about to fall off the radar for a few months and become obsolete as temperatures begin to rise into the 90's and, inevitably, here in the south, the 110's...
I figured I would be storing this recipe away until fall, however we actually had some cooler days this past week (70's is cooler!) so I took the opportunity to make this before it was too late. 

You can never have too much garlic and this soup proves it.  It is loaded with both roasted and raw garlic and contains a good dose of onion, so I wouldn't suggest making this for a first date (unless you make something minty for dessert). 

Roasted Garlic and Chicken Soup

This served the two of us, plus a little leftover.

2 heads roasted garlic 
2 Tbsp butter
1 medium onion, sliced
1 1/2 tsp chopped fresh thyme
1 head of garlic, cloves separated and peeled
3 cups chicken stock
1/2 cup finely grated Parmesan cheese
1/2 cup milk or heavy cream
3 tablespoons lemon juice
2 cups shredded cooked chicken (optional)
salt and freshly-ground black pepper

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 parmesan and stir until melted.  Stir in lemon juice, shredded chicken and milk or cream, and bring to simmer. Season with salt and freshly-ground black pepper.
Adapted from Beantown Baker.

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