Roasted Garlic Soup

Roasted Garlic has such an inviting smell—and it’s the star of this soup. Savory, slightly sweet and mellow, this garlic-centric soup is puréed until silken. Despite the number of garlic cloves used, the essence is mild and full. Roasting garlic gives this vegetable-herb a sweet rather than a sharp flavor.

Add a fabulous contrast of texture with a slice of a crusty French loaf smeared with butter and roasted garlic soaking up all that great soup. Roasted Garlic Soup can be a wonderful first course or a meal in itself.

Make extra and freeze—you’ll be wanting to savor this soup again! Recipe is below.

Foodie Lit

Review & Recipe

Lost Lady by Michael Reidy immerses us in the details of Paris of the 1920’s, the linguring effects of the Great War, the vibrant communities of artists, musicians and Russian émigrés. Every aspect of this era is written in depth and with a profoundness that makes the era come alive.

Michael only asks that his readers work hard—the hints regarding the intrigues, enigmas and conspiracies are not given away. We have to do some digging to bring to light the answers that we and the characters seek.

An excellent book to read and author to follow.

Roasted Garlic Soup

Serves 6

2 heads garlic, tops cut off and roasted. Reserve 4 cloves for garlic bread.

1/4 cup olive oil or butter

1 medium onion, chopped

1 small potato, scrubbed and chopped

6 quarts flavorful stock

1/2 cup white wine

Salt and pepper

1/4 teaspoon turmeric

6 slices French Bread

Parsley, fresh or dried

Wrap each garlic head in aluminum foil. Place in pre-heated oven or toaster oven at 400 F for 20 minutes or until the head is softened. Cool.
Add oil or butter to sauté pan or skillet. Add onion. Sauté onion for 5 minutes over medium heat. Add potato. Stir to keep from sticking. Add more oil or butter as needed. Cook until potatoes are easily pierced with a fork and onions are translucent.
Add stock, wine, salt, pepper, cayenne and turmeric. Bring to a boil and lower to simmer.
Squeeze each garlic glove into the soup, reserving 4. Stirring occasionally, simmer for 20 minutes.
Cool slightly. With immerser or blender, purée until smooth. Taste and correct seasoning.
Butter 6 slices of the French Bread or other crusty bread. Mash the reserved garlic cloves and spread onto the slices. Place in toaster oven or oven on broil for 30 seconds until butter is melted and the surface is slightly browned. Do not leave in for to long or it will be burnt!
Place bread in soup bowls, pour soup on top. Sprinkle with parsley and serve.

Expandthetable suggestions

Creamier: Use 1/2 cup milk or cream instead of wine. Add to soup before puréeing.
Vegan: Use olive oil or non-dairy margarine in place of butter.
Gluten free: Use gluten free bread.