20-Clove Garlic Soup
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
