Ingredients with Measurements:
- 2 heads of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of each garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 30-35 minutes, or until the garlic is soft and fragrant.
3. In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the broth, whisking constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Squeeze the roasted garlic cloves out of their skins and add them to the pot. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Simmer for an additional 5-10 minutes, or until the cheese is melted and the soup is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 34g
Carbohydrates: 16g
Protein: 11g
Sodium: 980mg
Sugar: 2g
Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or canola oil.
- All-purpose flour: Can be substituted with gluten-free flour or cornstarch for a gluten-free option.
- Chicken or vegetable broth: Can be substituted with water or a bouillon cube dissolved in water.
- Heavy cream: Can be substituted with half-and-half or milk for a lighter option.
- Parmesan cheese: Can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced potatoes or carrots for a heartier soup.
- Add chopped spinach or kale for a pop of color and nutrition.
Tips and tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- To make the soup vegan, use vegetable broth and substitute the butter with vegan butter and the heavy cream with coconut cream.
- To make the soup spicier, add red pepper flakes or cayenne pepper.
- To make the soup creamier, add more heavy cream or Parmesan cheese.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Garnishes:
Garnish with fresh herbs, such as parsley or chives, or croutons.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Garlic has been used for culinary and medicinal purposes for thousands of years. Parmesan cheese, also known as Parmigiano-Reggiano, originated in Italy and has been produced since the Middle Ages.
Flavor profiles:
This soup has a rich and creamy texture with a savory and nutty flavor from the roasted garlic and Parmesan cheese.
Serving suggestions:
Serve the soup as a starter or main course for a cozy and comforting meal.
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