Roasted Garlic Soup
Garlic can be really strong, sharp and sometimes overwhelming, we love it. But something surprising happens when you give it time to be roasted. All that goodness garlic has seems to turn into sweet golden paste.
Not often an ingredient changes shape this much, and when first confronted with this soup we had our doubts if it was for everyone. Three whole heads of garlic for just a couple of bowls? That had to be too much. We were pleasantly surprised.
All other ingredients help in getting that rich goodness to your tongue. Where garlic once was something to look out for as first course of the meal, this soup has changed the game.
3 heads of Garlic
2 large white Onions
3 tbsp. Olive Oil
3 Bay Leaves
20 gr of Butter
A pinch of Szechuan Pepper
2 tbsp. Flour
375 ml Liquid Cream
500 ml Vegetable Stock
1. Pre heat the oven to 160 degrees Celsius. Place the whole heads of Garlic on a tray and put into the oven for 50 minutes to an hour. Remove from the oven and let cool a bit so you can handle them in your hands. Cut the tops of the heads and gently squeeze the soft cloves out of their skin into a separate bowl, so you get a paste.
2. When the Garlic is done, clean the Onions and slice into half rings. Pour the Oil into the pan and add the Bay Leaves. Bake these for about 30 seconds before adding the Onions. Bake until the Onion turns transparent.
3. Add the Garlic paste, the cube of Butter and the Szechuan. Wait until the butter has completely melted before adding the Flour and baking for another 2 minutes.
4. Now add the Cream and Stock and bring to a soft boil. (don’t forget to stir regularly to prevent the Cream from overcooking) Let simmer for half an hour.
5. Remove the Bay leaves and blend the soup until silken soft. Bring to taste with some pepper and salt if you want to. We enjoy without.
Tip: you can make this soup up to a day in advance.