This creamy soup is a great appetizer, or you can double the recipe to make it a main course. The croutons are easy to make and will disappear quickly if any are left after the soup is gone.

By / Photography By Grant Beachy | January 09, 2018

Ingredients

  • 20 garlic cloves (about 2 full heads)
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • ½ cup dry white wine
  • 1 teaspoon lemon juice
  • 1 cup chicken broth
  • 1¼ cups half-and-half
  • ¼ teaspoon ground cayenne pepper
  • 1 cup Parmesan
  • 1½ cups croutons (see below)
  • Sage oil (see below)
Croutons
  • 3 slices bread
  • Olive oil
  • Salt
Sage oil
  • 6 sage leaves
  • ¼ cup olive oil
  • 1 pinch salt

Instructions

Serves 3–4

Cut off the base of 2 whole heads of garlic and leave the paper on the cloves. Pour ½ teaspoon of olive oil over each head of garlic and place in aluminum foil. Roast at 350° for 30–35 minutes, until soft. The cloves should easily squeeze out of their peel.

Place the roasted garlic cloves and butter in a heavy-bottomed pan and cook for 5 minutes on low heat. Add the wine and cook for another 5 minutes. Add the lemon juice and chicken broth, then use an immersion blender or transfer the mixture to an upright blender to blend. Return to low heat and add the half-and-half. Bring to a simmer. Stir in the cayenne and Parmesan, shut off the heat and cover with a lid to let the cheese melt. Serve with croutons and a drizzle of sage oil.

Croutons

Toast 3 slices of good bread and cut into 2- by 2-inch pieces, then drizzle with olive oil, sprinkle with salt and bake at 400° for 10–11 minutes.

Sage oil

Sauté the sage leaves in oil with a pinch of salt over medium heat for 5 minutes. Remove from heat.

Edible Michiana original recipe

Related Stories & Recipes

Garlic

There is no end to garlic’s usefulness. Try the garlic recipes here or simply roast some in the oven and eat with your favorite bread, olive oil and a bit of good salt. Pour a glass of wine an...

Ingredients

  • 20 garlic cloves (about 2 full heads)
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • ½ cup dry white wine
  • 1 teaspoon lemon juice
  • 1 cup chicken broth
  • 1¼ cups half-and-half
  • ¼ teaspoon ground cayenne pepper
  • 1 cup Parmesan
  • 1½ cups croutons (see below)
  • Sage oil (see below)
Croutons
  • 3 slices bread
  • Olive oil
  • Salt
Sage oil
  • 6 sage leaves
  • ¼ cup olive oil
  • 1 pinch salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60