Description
Fifty cloves of garlic? Yes, really. This rich, deeply flavorful soup is surprisingly easy to make.
Ingredients
Units
Scale
- 4 cups (946 ml) chicken bone stock
- 0.5 cups (118 ml) sour cream
- 6 slices stale white bread, crust removed, cubed
- 2 large red onions, sliced thinly
- 1 tbsp fresh thyme
- 1 tsp fennel seeds
- 50 cloves Australian garlic, cleaned
- 0.7 ounces (20 g) unsalted butter
EVOO
- sea salt and fresh cracked fine pepper
- grilled cheese toast
Instructions
- Preheat oven to 320°F (160°C).
- Place unpeeled garlic cloves in an ovenproof baking dish, coat with olive oil, and season with salt and pepper. Bake for 30 minutes, then shake and bake for another 30 minutes until golden and soft. Peel and discard skins while warm.
- In a large pot, add olive oil, butter, and onions. Add salt and cook until soft and caramelized.
- Add thyme, fennel seeds, and roasted garlic; stir and mash until garlic is evenly distributed.
- Add cubed bread to the pot, pour in chicken stock, and bring to a boil.
- Remove from heat and puree using a stick blender or blender (allow to cool slightly first). Add sour cream and blend again. Season to taste.
- Return to low heat and simmer.
- Serve with grilled cheese toast, thyme, fennel seeds, and pepper.
Notes
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the sour cream.
- If you don’t have chicken bone broth, you can substitute vegetable broth for a vegetarian version. The flavor will be slightly different.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 40