Summary: Unusual but so amazing!
Ingredients
- 2 large heads fresh garlic
- Olive oil
- 2 tblsp butter
- 2 onions, chopped
- 1 tblsp plain flour
- 1 handful fresh parsley, chopped
- 1/2 tsp dried thyme
- 4-6 cups vegetable or chicken stock
- 1 lemon, juiced & zest
- 125 g cream cheese, cubed
- Pepper
- Parmesan, grated, to serve
Instructions
- Preheat the oven to 180C. Drizzle one garlic head with olive oil, wrap with foil and place in the oven for 1 hour, or until very soft. Set aside cool until it can be handled. Using your fingers, gently squeeze the cloves to release them from their skins into a bowl, and set aside.
- In a pot, add butter, onions, parsley and thyme and cook until the onions are just softened, about 3 minutes.
- Add the other head fresh garlic (peeled but cloves whole) and roasted garlic, with the flour and cook, stirring often, until the onions are translucent, about 3-4 minutes more.
- Add the vegetable stock and lemon juice and zest then turn down the heat and let the soup simmer, covered, for 35-40 minutes, or until the fresh garlic is very tender.
- Turn off the heat, add the cream cheese and puree the soup with a stick blender. When reheating, do not allow to boil.
- Sprinkle a handful of grated parmesan in the bottom of the bowl and ladle soup over the top.
- Serve with parsley and parmesan to garnish and crusty bread on the side.

Main Meals
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Recipes
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Soups
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Vegetarian
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