Roasted Garlic Soup
Filed under
Soups
Cook: 130 min | Servings: 4
Recipe courtesy Guy Fieri, 2010. Serves 4 to 6. Serve with Asiago Crostini (its own recipe).
Ingredients
- 6 head Garlic, large, whole
- 1 tbsp Olive oil
- 2 tsp Salt, divided
- 1 1/2 tsp Black pepper, freshly cracked, divided
- 6 tbsp Unsalted butter
- 3/4 cup Flour, all-purpose
- 4 cup Chicken stock
- 2 cup Water
- 1 tbsp Italian seasoning
- 1 cup Heavy cream
- 2 tbsp Parsley, fresh Italian flat-leaf, minced
- 2 tbsp Olive oil, extra-virgin, for drizzling
- Asiago Crostini, for serving
Directions
- Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove the excess papery skin. Set on foil, drizzle with 1 tablespoon oil and 1/2 teaspoon each salt and pepper, and close the foil loosely. Roast on a baking sheet until soft and fragrant, about 1 hour 15 minutes. Cool and squeeze out the garlic.
- Melt the butter in a large heavy soup pot over medium-high heat and cook the garlic 5 minutes. Add the flour and cook to a dark golden roux, 5 to 6 minutes, stirring often.
- Add the stock 1 cup at a time, incorporating each, then the water the same way. Add the Italian seasoning and remaining salt and pepper and simmer 15 minutes.
- Add the cream and cook 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning and serve with parsley, a drizzle of extra-virgin olive oil and the crostini.