Tuesday, April 8, 2014

Roasted Garlic Soup

The wind and snow continue to make their presence known here in Western New York, making this Roasted Garlic Soup recipe perfect for this time of year. Garlic soup might sound odd to some. I had it for the first time many years ago and was amazed at how mellow it was. Dorot's Garlic Cubes are perfect for whipping this soup up quickly after a long work day. The addition of both roasted garlic and fresh garlic create both a mellow and bright garlic flavor at the same time.

Roasted Garlic Soup
by Mary P.

20 cubes Dorot Crushed Garlic, frozen
2 Tablespoons olive oil

Pop the cubes out and put in a small ovenproof casserole dish. Drizzle the olive oil over garlic and roast in a 300°F oven for approximately 30 minutes, until golden in color. Stir to combine and then set aside.

1 small onion, diced
1 Tablespoon olive oil
4 cups chicken broth
10 cubes Dorot Crushed Garlic
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste

Saute onion in olive oil for about 5 minutes, until just starting to become translucent. Add chicken broth, crushed garlic cubes, bay leaf, thyme amd sage. Stir to combine, then add roasted garlic cubes. Simmer for about 30 minutes, until garlic is cooked. Taste and adjust seasonings, adding salt and pepper as needed. Take off heat.

2 eggs + 2 egg yolks, lightly beaten
1/4 cup grated Romano cheese
1/4 cup olive oil
Salt and pepper

Mix eggs and cheese together with a fork. Gently whisk in olive oil and blend thoroughly. Continue to blend while slowly adding a ladle of hot soup to temper eggs. Slowly add egg mixture to hot soup, taking time to gently stir in so eggs don't cook or curdle. Simmer over low heat until soup slightly thickens. Serve with a drizzle of olive oil and good bread!

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