Kathyn recently mentioned that her son Ian loves roasted garlic. I commented that this soup would be any garlic lovers dream so this past snowy and cold weekend I decided to make one of our favourite soups, Baked Garlic and Onion Cream Soup.
This recipe comes from The New Basics Cookbook by Julee Rosso and Sheila Lukins.
Of course when I got into it I found I was missing a few things so substituted what I had and it still turned out wonderfully. I think its the melding of the onion and garlic flavours.
It uses four major ingredients, garlic, onion, chicken stock and cream, although I always use milk.
The part that takes the longest in terms of prep and assembly is peeling the garlic cloves and cutting up the onions. I find if you squish the clove a bit, the peel comes off more easily.
Here's the garlic, onion, chicken stock, seasonings and butter ready to go in the oven for 90 minutes.
And here they are after 90 minutes in the oven.
And this is the soup!
6 large onions cut into 1/2 inch slices
2 heads garlic, cloves separated and peeled
5 cups chicken broth(homemade is suggested although I usually use store bought)
1 1/2 tsp dried thyme leaves(I used rosemary today)
1 tsp coarsely ground black pepper
1 tsp coarse salt
4 tablespoons butter
2 cups heavy or whipping cream( I use milk although I think half cream and half milk would be awesome too or a lighter cream than whipping cream:))
fresh Italian parsley for garnish(I used chives)
Preheat oven to 350. Place onion, garlic in shallow roasting pan, add 3 cups chicken stock, sprinkle with thyme, pepper, salt, dot with butter.
Cover pan and bake for 90 minutes, stir once or twice while baking.
Puree onion and garlic with liquid in batches, until smooth, gradually add the remaining 2 cups stock and milk/cream.
Pour into saucepan and slowly heat through, do not allow to boil. Sprinkle with parsley and serve.
Hope you enjoy this, do let me know if you try it!