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Recipe: Creamy Roast Garlic & Lemon Soup

April 29, 2011

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

  1. 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.
  2. In a pot, add butter, onions, parsley and thyme and cook until the onions are just softened, about 3 minutes.
  3. 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.
  4. 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.
  5. Turn off the heat, add the cream cheese and puree the soup with a stick blender. When reheating, do not allow to boil.
  6. Sprinkle a handful of grated parmesan in the bottom of the bowl and ladle soup over the top.
  7. Serve with parsley and parmesan to garnish and crusty bread on the side.

 

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Main Meals  / Recipes  / Soups  / Vegetarian

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