Roasted Garlic Soup – A Slight Adventure

The other day I really wanted to try out the garlic soup in the Mastering the Art of French Cooking.  I mean it’s Julia Child, how can you go wrong?  A lot wrong apparently.  I followed the recipe and ended up with a soup that tasted like boiled water with a bitter aftertaste of parsley.  I tried fixing it by adding some stock, dry wine, more garlic.  Just couldn’t get it to taste right.

But I still wanted garlic soup!  On Sunday night it was our daughter’s turn to have a sleepover so we did up roasted garlic and bacon for homemade pizza.  An excellent combo!  But we had plenty of roasted garlic left over and some bacon so I thought I would give the soup a go.

Because some of the ingredients were already prepped it was very easy to throw this soup together.

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I had about a half a cup of bacon leftover but I think I would want at least a cup next time.

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In a pot heat up about 3 cups of poultry stock with a couple of potatoes.   I used our turkey stock.  Bring to a boil for about 10 minutes.  In the meantime, chop up the roasted garlic.  I used about 2 heads worth.  Add that and the bacon to the stock.  Boil until the potatoes are soft.   Add a couple of teaspoons of fresh thyme and reduce to a simmer.

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About 15 minutes or so before it is ready to serve add 1 1/2 cups of heavy cream and bring to a simmer but do not boil.  Adjust the seasoning with salt and pepper and it is ready to serve.

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I did up some cheesy toast with parmasean cheese and also grated a bit of the cheese over the soup.  A nice stick to your ribs sort of soup.

Have a wonderful New Year!

Roasted Garlic

This world would be a dull place without garlic.  There is a restaurant in San Francisco called the Stinking Rose.  I ordered the roast chicken with 40 garlic cloves.  It was wonderful.  All the dishes had garlic, even the desserts!

Yesterday I made a soup, which I’ll post tomorrow, that requires 2 bulbs of garlic roasted.  This is very easy to do.

We have a roaster that we use in the oven.  The terra cotta container works really well.  But first you need to soak it for about 20 minutes.

Take the two bulbs and cut the tops off.

Then drizzle with olive oil.  Do this bit by bit so it can soak down between the cloves.  You’ll see the air bubbling up a bit when you do this.  Then pop in the oven.  I heat the oven to 400 F.  I put the garlic in while it is getting up to temperature.  Once it is up to temperature then leave in until soft, about 45 minutes.  Remove from the oven and let cool.

Once it is cool then you can squeeze out the garlic into a bowl.  I had to resist grabbing bread and just slathering it with the garlic.

I keep the olive oil, which is now infused with garlic, to use in other dishes.  You could also dip bread in it as well.