Roasted Garlic Soup
Ahhhh, the time of year when everyone around seems to be sniffling and sneezing. Unfortunately, my husband is currently one of these people. In an attempt to take care of him without getting too close to catch his sickness I decided to make him garlic soup. Since garlic is oh so tasty and a natural antibiotic it was a match made in heaven.
He was thankful for the steaming bowl of soup that cleared his sinuses and loved the soup as much as I did.
He was thankful for the steaming bowl of soup that cleared his sinuses and loved the soup as much as I did.
Chicken Stock
Every great soup starts with a great base. In this case homemade chicken stock. You can substitute store bought stock if you prefer but if you have the time and resources you should really make your own. You won't regret the extra effort. Especially when you warm the whole house with the savory aroma of roasted chicken and vegetables and taste the difference in the end product.
Homemade Chicken Stock
4 chicken thighs - bone in (very important)
6 cloves garlic
1 onion, sliced
4 large carrots, quartered
Salt and pepper
Preheat oven to 350 degrees F.
Add all ingredients to an appropriately sized roasting pan making sure fat side of chicken is up. Salt and pepper generously.
Bake 45-60 minutes or until chicken reaches 165 degrees F.
Remove pan from oven and let chicken cool until you can pull all of the meat off the bone. Reserve for a later meal.
Add all chicken bones, fat and veggies to a large stock pot and fill with one quart of water. Bring to a boil, reduce heat, cover and simmer about 45 minutes.
Using a large fine mesh colander strain liquid into a large bowl and set aside.
Eat the carrots because you can't resist and discard the rest.
Homemade Chicken Stock
4 chicken thighs - bone in (very important)
6 cloves garlic
1 onion, sliced
4 large carrots, quartered
Salt and pepper
Preheat oven to 350 degrees F.
Add all ingredients to an appropriately sized roasting pan making sure fat side of chicken is up. Salt and pepper generously.
Bake 45-60 minutes or until chicken reaches 165 degrees F.
Remove pan from oven and let chicken cool until you can pull all of the meat off the bone. Reserve for a later meal.
Add all chicken bones, fat and veggies to a large stock pot and fill with one quart of water. Bring to a boil, reduce heat, cover and simmer about 45 minutes.
Using a large fine mesh colander strain liquid into a large bowl and set aside.
Eat the carrots because you can't resist and discard the rest.
Roast Garlic
Preheat oven to 350 degrees F.
Cut the top off of one head of garlic. Drizzle with olive oil and place in a garlic roaster.
Roast 45-60 minutes or until garlic is tender.
Let cool then squeeze out the garlic into a small bowl. Set aside.
***If you don't have a garlic roaster wrap the garlic loosely in aluminum foil instead. You will get the same result.
***Instead of having the oven on twice you can roast the garlic at the same time as the chicken if you are making stock.
Cut the top off of one head of garlic. Drizzle with olive oil and place in a garlic roaster.
Roast 45-60 minutes or until garlic is tender.
Let cool then squeeze out the garlic into a small bowl. Set aside.
***If you don't have a garlic roaster wrap the garlic loosely in aluminum foil instead. You will get the same result.
***Instead of having the oven on twice you can roast the garlic at the same time as the chicken if you are making stock.
Make Soup
Roasted Garlic Soup
1 head garlic, peeled and sliced
1 large onion, diced
2 T. olive oil
1 head roasted garlic
1 quart chicken stock
1/3 c. milk
1 small potato, peeled and diced
2 oz. cream cheese
2 T. butter
salt and pepper
Garnish - optional
scallions, thinly sliced
parmesan cheese, shredded
croutons
In a large soup pot sauté garlic and onion with olive oil until translucent over medium-high heat. Add in roasted garlic, chicken stock, milk, cream cheese and potato. Bring to a boil. Reduce heat to a simmer and cover. Continue simmering 10-15 minutes or until potatoes are tender.
Using an immersion blender blend the soup until smooth. Return to low heat. Add butter and salt and pepper to taste.
Serve hot and garnish with scallions, cheese and croutons if desired.
1 head garlic, peeled and sliced
1 large onion, diced
2 T. olive oil
1 head roasted garlic
1 quart chicken stock
1/3 c. milk
1 small potato, peeled and diced
2 oz. cream cheese
2 T. butter
salt and pepper
Garnish - optional
scallions, thinly sliced
parmesan cheese, shredded
croutons
In a large soup pot sauté garlic and onion with olive oil until translucent over medium-high heat. Add in roasted garlic, chicken stock, milk, cream cheese and potato. Bring to a boil. Reduce heat to a simmer and cover. Continue simmering 10-15 minutes or until potatoes are tender.
Using an immersion blender blend the soup until smooth. Return to low heat. Add butter and salt and pepper to taste.
Serve hot and garnish with scallions, cheese and croutons if desired.