Back in 2002, I took a four night cruise with my then fiancée. It cost $200 a piece, I think each of us ate that much and plus. The thing we remembered most besides that downtown Nassau was a tourist trap dump, was the Garlic soup served on the ship. We had it at every opportunity and each of us had two servings each. Well my goal was to get a soup close to what was served on the ship. Luckily my number one critic at home said, what I created was A-OK. If you love garlic, this is a soup for you. If you just like garlic, please pass on this recipe.
Prep Time: 20 minutes
Cook Time: 60 Minutes
Yield: 8 cups of soup
Ingredients:
3 large garlic heads
4 Tablespoons olive oil divided
3 sprigs of thyme
2 1/2 Tablespoons of (high fat) butter, unsalted I use Kerrygold
1/4 cups sherry
1 Large onions, finely minced
1/3 cup all purpose flour
32oz of chicken stock
2 large russet potatoes, peeled and thinly sliced
1 large or 2 small bay leaves
fresh cracked pepper and Pink Himalayan salt to taste
4 slices Rosemary Olive Oil bread
2 Tablespoon of Cookingyo.com’s Garlic Butter
Parmesan cheese
Preparation:
Peel the cloves of garlic from the three large bulbs. Toss them in to a bowl. Remove the leaves from a sprig of Thyme. Place the contents in the bowl, add 2 Tablespoons of EVOO . Toss by hand. Spread the bulbs out on a baking sheet with foil. Roast at 375 for 20 minutes.
Take 4 slices of Rosemary Olive oil bread, I get mine from Wegman’s. Nuke some garlic butter to make it soft, about 20 seconds. Spread Garlic Butter with a basting brush.
Place in 375 degree oven till fully toasted. About 5 minutes each side. Set aside.
Grab a 4 to 6 quart Cast Iron Oven, since this is a white soup, an enameled one works best; add the butter and melt on a medium low heat. Add the roasted garlic and onion and cook for 10 minutes.
Add the Sherry, bay leaf and the other two sprigs of thyme. Stir well reduce for 3 three minutes
Add the flour and mix in well, stirring until it is smooth.
Slowly, add the chicken stock, whisking constantly, when smooth, add the potatoes and simmer for 30 minutes.
Remove the bay leaf and thyme springs, blend the mixture until smooth and season with salt and pepper, Grate some good quality Parmesan cheese on top and serve.
Serve with a side of Rosemary Olive Oil Garlic Butter toast.
Roasted Garlic Soup with Garlic Butter toast
Ingredients
- 3 Large garlic heads
- 4 Tablespoons olive oil divided
- 3 Sprigs of thyme
- 2 1/2 Tablespoons of high fat butter, unsalted I use Kerrygold
- 1/4 cups sherry
- 1 Large onions finely minced
- 1/3 Cup all purpose flour
- 32 oz Chicken stock
- 2 Large russet potatoes peeled and thinly sliced
- 1 Large or 2 small bay leaves
- Fresh cracked pepper and Pink Himalayan salt to taste
- 4 Slices Rosemary Olive Oil bread
- 2 Tablespoon of Cookingyo.com’s Garlic Butter
- Parmesan cheese
Instructions
-
Peel the cloves of garlic from the three large bulbs and toss garlic in to a bowl.
-
Remove the leaves from a sprig of Thyme and place the contents in the bowl
-
Add 2 Tablespoons of EVOO, Toss contents by hand.
-
Spread the bulbs out on a baking sheet with foil and roast at 375 for 20 minutes.
-
Take 4 slices of Rosemary Olive oil bread.
-
Nuke some garlic butter to make it soft, about 20 seconds. Spread Garlic Butter with a basting brush.
-
Place in a 375 degree oven till fully toasted. About 5 minutes each side. Set aside.
-
Grab a 4 to 6 quart enameled Cast Iron Oven; add the the butter and melt on a medium low heat.
-
Add the roasted garlic and onion and cook for 10 minutes.
-
Add the Sherry, bay leaf and the other two sprigs of thyme. Stir well reduce for 3 three minutes
-
Add the flour and mix in well, stirring until it is smooth.
-
Slowly, add the chicken stock, whisking constantly, when smooth, add the potatoes and simmer for 30 minutes.
-
Remove the bay leaf and thyme springs, blend the mixture until smooth and season with salt and pepper.
-
Grate some good quality Parmesan cheese on top and serve.
Recipe adapted from Marle7 recipe at Cruise Critic
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