Updated: Apr 22
** Original 60 clove garlic soup link: https://vm.tiktok.com/ZMRtXJ35/
8 bulbs garlic
1/4 cup olive oil
salt and pepper
1 yellow onion, diced
5 small russet potatoes, cleaned, peeled, and cubed
4 tablespoons butter
1 tablespoon water
1 1/2 cups milk
2 1/2 - 3 cups vegetable broth
6 sprigs thyme (1 tablespoon fresh or 1 teaspoon dried)
4 sprigs sage (about 1 tablespoon fresh or 1 teaspoon dried)
4 sprigs rosemary (about 1 tablespoon fresh or 1 teaspoon dried)
3.5 ounces gruyere cheese, freshly shredded
parsley, for garnish
croutons, for garnish (click here to see how I make mine!)
Preheat the oven to 400 degrees F. Remove the excess paper skin layer from each bulb and cut the tops off to expose the cloves. Drizzle in olive oil, season with salt and pepper and wrap tightly in aluminum foil. Place into a cast iron skillet or on a baking sheet and bake for 45 minutes to an hour. Remove and let cool.
In a soup pot, on medium heat, melt the butter and saute in the onions for 25 minutes. Pour in the water and leave on a low temperature to caramelize.
Meanwhile, bring a pot of water up to a boil and cook the potatoes until soft, about 20-30 minutes.
Into a food processor, add in the roasted garlic, potatoes, onions, and 1-2 cups of broth. Blend until smooth.
Transfer back into the soup pot, along with remaining stock, milk, and herbs; season to taste.
Bring to a simmer for 15 minutes. Remove from the heat and stir in the cheese until melted.
Serve warm with parsley, crispy proscuitto, and parsley.
When using fresh herbs, I like to wrap them up in a cheese cloth, tie with kitchen twine and toss into the pot, then remove after it simmers/boils for a bit. and they are easier to remove this way versus trying to pick all the stems out. Dried works fine too if that's what you prefer.