Garlic soup is a traditional recipe found in several different cultures (Spanish, French, Polish and Mexican) that was traditionally thought to ward off illness.
I found a recipe in an old French cookbook and wanted to recreate this favorite, especially during cold and flu season. What surprised me most is the delicious and savory flavor of this soup. I expected an overpowering garlic taste, but the added step of roasting the garlic creates a rich and almost slightly sweet flavor.
4-5 heads of garlic (45-50 cloves)
¼ cup high quality olive oil
4 tablespoons butter
1 quart of chicken broth
2 cups of coconut milk or other milk of choice
1 teaspoon dried thyme leaf or 2 teaspoons of fresh
Cut the heads of garlic in half across the cloves but do not peel them.
Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish.Cover with an oven safe lid or foil.
Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown. To remove the garlic cloves, carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.
While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and saute for 2 minutes.
When garlic is done roasting, add peeled cloves to the onion mixture in the pot.
Add chicken broth and bring to a simmer.
Simmer for 15 minutes.
Reduce heat to low and add coconut milk or other milk.
Using a stainless steel immersion blender, carefully blend the soup until smooth.
Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl.