Photo by istock/Peteers
Homegrown garlic and onions make this soup really special.
Ingredients
- 1 head garlic
- 2 teaspoons olive oil
- 3 tablespoons butter
- 2 cups chopped onions
- 2 tablespoons flour
- 1 cup cow’s milk or soy milk
- 5 cups chicken or vegetable stock
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh basil
- Parmesan cheese, shaved (optional)
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Remove the outermost paper from the garlic head.
- Trim off 1/2 inch from the top of the head, exposing the tips of the cloves.
- Place the head of garlic, cut-side up, on a piece of aluminum foil, and drizzle the olive oil over the top.
- Wrap the foil over the head and place it in the oven. Roast the garlic for 40 minutes. Cool, and squeeze the cloves from the paper.
- In a large saucepan, combine the roasted garlic with the butter, onions, and the flour, and heat on medium-high.
- Add the milk, stock, and herbs.
- Cook for 10 minutes, or until onions are soft.
- Remove the soup from the heat and purée using an immersion blender.
- Add salt and pepper to taste.
- Garnish the garlic and onion soup with Parmesan cheese, if desired.
