Garlic Soup for the Soul

Recipe Name: Garlic Soup for the Soul

Story: I found this recipe earlier this year (2020) and it was good but not quite perfect.  When Vilma, Alexander, and myself traveled to Mom on labor day the first thing I tried was using Parmesan cheese that was not grated, grating it, and throwing a little of the rind in.  That made it almost perfect.  After I came home I substituted the 3 ½ cups of chicken stock for the homemade turkey stock that Dustin makes.  That was the kicker.  Between the difference in the roasted garlic, raw garlic, parmesan cheese that is not already grated, and a little bit of the rind it made for the perfect recipe.  Vidalia onions are the ones to use because it brings the onion flavor but at a muted level. Lastly, in my opinion, the 26 cloves that are unpeeled but need to be roasted, it is better to wrap them in tin foil with the olive oil and salt and place it on a baking dish.  Either way works but I think if the garlic cloves are wrapped rather than the whole dish the package retains the heat and does not have change to stick or burn.  Have fun! This is a great garlic soup recipe!

Years you've been making it: 2020

Submitted by: Brad

Ingredients: 

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups Dustin’s Turkey Stock. Dustin’s stock makes for a more rounded flavor (or chicken stock if you do not have it)
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (always use block cheese and shred it; it is a better taste)
• 4 lemon wedges (organic whole foods or similar place if possible)

Directions: 

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic (in my opinion cover each individually with oil and tinfoil) until golden brown and tender. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2. 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 18 raw garlic cloves and cook 3 minutes. Add Dustin’s Turkey Stock or chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.