Garlic Soup

If you’re anything like me, you can never remember what you have (or don’t have) in the kitchen. And for that reason, I never think I have garlic. I always, always have garlic… yet I NEVER think I have garlic. I literally walk home every night after work and say to myself: “I should probably pick up garlic.” And so then I buy the garlic, come home, and see that I have a CRAPLOAD of garlic. Gets me every time. My plan on this snowy Saturday morning was to USE UP that crapload by making a wintry garlic soup. That way, next week when I’ve stepped off the train after work, I can honestly say to myself: “Sylvie, you need to buy garlic.” (And it will be true!)

Meet your garlic.

You’ll want 30 cloves of it unpeeled.

But then also 20 cloves of peeled garlic.

Preheat the oven to 350. Put the unpeeled garlic into a small baking dish. 

Take 2 tsp olive o.

And a sprinkle of s&p.

A little toss.

Foil tightly, and send to the oven for 45 minutes.

Peel an onion; try not to cry.

Slice it up - should be about 2 cups worth.

If garlic and onion had a baby, it would be the shallot. 

I’m working on my Goodfellas slice.

Ding! 45 minutes! Out comes the garlic. If you could smell my apartment at this moment in time, you’d ask to sleep over. 

Let cool, and then squeeze the garlic with your fingers to release the cloves. (They come out very easily.) Set aside.

Over medium-high heat, add a little olive o, the sliced onion, shallots, peeled garlic, roasted garlic…

And a couple tsp of thyme.

After 6 or so minutes, pour in 3 1/2 cups of chicken stock and then let it simmer for about 20 minutes.

If you have an immersion blender, now would be a good time to whip it out!

(I don’t have one, so I used a normal blender.)

Blend until smooth, and then transfer back to the pot.

Add 1/2 a cup of milk and bring to a simmer.

1/2 cup of Parmesan cheese because I live with someone who wouldn't have it any other way.

A final touch isn't a final touch without a squeeze of lemon.

And… I’m all out of garlic. (Honest!)