40 Cloves Of Garlic Soup Recipes

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40 CLOVES OF GARLIC SOUP



40 Cloves of Garlic Soup image

This simple vegetarian soup bursts with garlic, both roasted and simmered. It's a satisfying, bold soup equally worthy of kicking off a fancy dinner party or completing a quiet, cozy evening at home by the fire. Oh, and it will probably also help you ward off vampires. Bonus!

Provided by Kare for Kitchen Treaty

Time 1h50m

Number Of Ingredients 10

25 garlic cloves (unpeeled + 15 garlic cloves, peeled)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions (about 1 medium onion)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
3 cups vegetable broth
1/2 cup heavy whipping cream
Kosher (coarse salt and freshly ground pepper)
1/2 cup shredded Parmesan cheese
4 lemon wedges

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
  • Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
  • Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
  • In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
  • Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
  • Using an immersion blender or working in batches with a blender, puree soup until smooth.
  • Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
  • Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

If you like garlic, you will love this chicken!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h5m

Yield 8

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon olive oil
1 whole chicken
40 cloves garlic
¼ cup water
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
  • Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 5.4 g, Cholesterol 116.8 mg, Fat 23.9 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 7.4 g, Sodium 418.9 mg, Sugar 0.2 g

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