Roasted Garlic-Thyme Soup
Recipe provided by Mary Sue Milliken and Susan Feniger
Watch the preparation video for this dish.
- Difficulty: Easy
- Servings: 6
Vegetable Stock:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 celery stalk, chopped
- 2 large carrots, chopped
- 1 large leek, thoroughly washed and chopped (include about two-thirds of the green part)
- 1 small bunch of thyme
- 2 bay leaves
- 12 black peppercorns
- 2 quarts chicken stock, ideally homemade
Soup Ingredients:
- 1 large bunch of thyme
- Approximately 15 cloves of roasted garlic (see instructions below)
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 thin slices French bread, toasted and rubbed with a cut garlic clove (for garnish)
- 2 tablespoons grated Parmesan cheese
- 6 small thyme sprigs (for garnish)
Roasted Garlic:
- 1 whole head garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation Instructions:
1. In a large, heavy saucepan, warm the olive oil over very low heat. Add the chopped celery, onion, carrots, leek, and thyme. Gently cook for about 30 minutes, stirring occasionally, until the vegetables are very soft and lightly browned. Keep the heat low to avoid burning.
2. Add the bay leaves, peppercorns, and chicken stock. Increase the heat to bring the liquid to a boil, then immediately reduce to very low, cover, and simmer for 15 to 20 minutes.
3. Strain the stock into a clean pot, pressing on the vegetables to extract maximum flavor; discard the solids.
4. Add the large bunch of thyme to the strained broth and simmer for an additional 15 minutes, then strain again.
5. Stir in the roasted garlic cloves, cream, salt, and pepper. Adjust seasoning to taste and heat through. Serve hot in warmed bowls.
6. Top each bowl with a toasted garlic-rubbed crouton sprinkled with Parmesan and a small thyme sprig for garnish.
How to Roast Garlic:
1. Preheat oven to 350F (175C). Cut off the top of the garlic head to expose the cloves so they're easy to squeeze out after roasting.
2. Make a double layer of aluminum foil about 6 by 6 inches. Place the garlic in the center and lift the edges slightly to form a shallow cup.
3. Drizzle the olive oil over the garlic and sprinkle with oregano, salt, and pepper.
4. Bring the foil sides up and twist tightly to seal the garlic in a pouch.
5. Roast for 2025 minutes. When done, open the top to stop cooking and cool until manageable.
6. Squeeze the softened garlic cloves from their skins and discard the skins.
