Usually cooking goes well for me but tonight was the complete opposite. It really shouldn’t have been, since both the things I cooked for dinner were simple recipes I’d made before, but I struggled to actually get anything on the table for dinner. There was bread that didn’t rise and stressed me out, got dropped on the floor and burned my thumb. There was soup that exploded not once but twice out of the blender and burnt my arm. Everything took longer than it should have. Luckily the salad didn’t give me any trouble, because I was at the end of my rope. I managed to get two bowls of soup and a slightly smushed loaf of bread on the table so we didn’t starve but it certainly wasn’t my best night in the kitchen.
Roasted garlic soup is simple (on a normal night) – garlic, onions, soup stock and a little cream It is a delicious fall soup but is garlicy, so beware when you eat it! If you like things more garlicy, keep a few more cloves out of the roasting pan – do the opposite for a milder soup.
Roasted Garlic Soup
(makes four servings)
35 unpeeled cloves of garlic
10-12 cloves of peeled garlic
a little olive oil
2 1/4 cups thinly sliced onions
3 1/2 cups vegetable stock
salt and pepper
1/2 cup of cream
grated cheese for garnish
4 lemon wedges
Preheat the oven to 400F. Place the unpeeled cloves in a small baking dish, drizzle with olive oil and cover with foil. Bake for about 20 minutes or until cloves are soft and golden. Cool the cloves. Remove skins and put roasted cloves into a dish.
Heat a little oil in a large, deep saucepan and cook the onion until translucent (about 5 minutes). Add the peeled garlic cloves and the (now peeled) roasted garlic cloves. Cook for about 3 minutes. Add stock and simmer for about 20 minutes or until all garlic cloves are very tender.
Use an immersion blender, or puree in a very small batches in a regular blender until the soup is smooth. Return soup to pot, add cream and heat through. Season with salt and pepper. Ladle into serving bowls, sprinkle with cheese and a squeeze of lemon.