I like to use garlic, onions, and herbs from my garden plus homemade chicken stock for an extra-healthy soup. Learn more about the best alliums for cooking in the article Edible Heirloom Alliums.
• 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)
1. Preheat oven to 350 degrees Fahrenheit.
2. Remove the outermost paper from the garlic head.
3. Trim off 1/2 inch from the top of the head, exposing the tips of the cloves.
4. Place the head of garlic, cut-side up, on a piece of aluminum foil, and drizzle the olive oil over the top.
5. 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.
6. In a large saucepan, combine the roasted garlic with the butter, onions, and the flour, and heat on medium-high.
7. Add the milk, stock, and herbs.
8. Cook for 10 minutes, or until onions are soft.
9. Remove the soup from the heat and purée using an immersion blender.
10. Add salt and pepper to taste.
11. Garnish the garlic and onion soup with Parmesan cheese, if desired.