Roasted Garlic and Parmesan Soup

21 Jan

Yesterday at work, I started getting that slight soreness of the throat and buzzing in my head that is a big fat red flag for an oncoming cold.  Not surprising, considering the crazy way the weather has been snapping between freezing and snowy and forty and rainy.  Needless to say, once I got home from work (and trying on my wedding dress for the first time!!!!), I was in the mood for something comforting to chase away the sniffles.  Few things are more comforting to me than some yummy roasted garlic.  This soup has an absolute abundance of garlic.  The flavors are very rich, amped up a few notches by the sweetness of some caramelized onions.  The cannellini beans added a creamy texture and some filling body.  As an added bonus, this fills the house with really intoxicating aromas while the garlic is roasting, onions are caramelized, and soup is simmering.

Roasted Garlic and Parmesan Soup

Adapted from Bon Appetit, February 1999

4 heads garlic, outermost papery skin removed

1 tbs. olive oil, plus more for drizzling on garlic

2 yellow onions, sliced 1/4″ thick

1 1/2 tsp. chopped fresh thyme

3 cups beef stock

1 cup water

1 cup canned cannellini beans

2-3 tbs. finely grated Parmesan cheese

4 lemon wedges

Parsley, for serving

Preheat oven to 400°.

Cut the top 1/8″ off 3 heads of garlic.  Place each on a small square of tinfoil and drizzle with olive oil.  Seal the garlic in tinfoil packets.  Place on a baking sheet and put in oven.  Roast 45 minutes or until the garlic cloves are deep golden brown.  Let cool until cool enough to handle and remove cloves.

Meanwhile, heat olive oil over medium heat in a medium stock pot.  Add onions and cook, stirring occasionally, until onions are caramelized, about 30 to 40 minutes.  Add roasted garlic, thyme, remaining head of garlic cloves (peeled) and cannellini beans.  Add stock and water and cover.  Simmer until garlic is very tender, about 20 minutes.  Using an immersion blender, blender, or food processor, puree, working in batches if necessary.  Raise heat to medium high and simmer another 15 minutes  or so until reduced to desired consistency.

Serve with Parmesan cheese, lemon wedges, and parsley.

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