Roasted Garlic Soup

Something beautiful happens when you roast garlic for an extended period of time.  As the inner cloves heat they transform from their white, sharp raw lumps into the most beautiful golden gentle garlic paste.  The garlic flavour is still very much there, but it mellows into something that is frightfully palatable even on its own!  When blended with soft, caramelised onions and a generous helping of cream you end up with this little touch of bliss in a bowl.

While the portion shown above it absolutely delightful, this works best when served as little tasters.  Either an amuse-bouche in a little shot glass or even a few spoonfuls in a small dish as a starter.  You get a powerful hit of garlic, not to mention the fantastic health benefits that come with it!  And of course, the garlic on top provides a lovely textural intrigue but if you wanted to keep things vegetarian a few seeds or croutons would do the trick.

Ingredients

  • Garlic (one large bulb for every 1.5 onions)
  • White Onions
  • Oil
  • Cream (double or single, depending how decadent you feel)
  • Vegetable Stock
  • Salt and Pepper to taste
  • Fresh Rosemary

Method

  1. Slice off the very tip of your garlic bulbs so that the top of each clove is slightly exposed.  Drizzle with a little oil and wrap in tin foil.  Roast for 45-minute to an hour at around 180C.
  2. When you have around 15 minutes left of cooking on the garlic, slice your onions and put in a saucepan with a little oil, as sprig of rosemary and a sprinkling of salt.  Gently cook on a low heat for 15-20 minutes with the lid on, stirring occasionally.  The salt should stop the onions from burning as it released their moisture helping them gently steam and sauté until they become soft and mellow.
  3. Add around half a mug of stock to the onions for every garlic bulb and simmer.
  4. When the garlic comes out of the oven allow it to slightly cool and then protecting your hands with some kitchen roll or tin foil, squeeze the bulbs.  The garlic paste will come out (get as much as you can).  Add this to the onion.
  5. Blend with an immersion blender or in a stand blender with the lid off to let steam escape.  Add as much cream as you feel happy with and season to taste.
  6. Serve with whatever accompaniments you like – I enjoy a sprinkling of crispy onion and maybe even a little crisp rasher to dip.

 

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