Ingredients with Measurements:
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut off the top of the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 30-40 minutes until garlic is soft and fragrant.
3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are soft and onions are translucent.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the vegetables.
5. Pour in 4 cups of chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Stir in 1 cup of heavy cream and season with salt and pepper to taste.
8. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 18g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add roasted potatoes or cauliflower for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture.
Tips and tricks:
- To make the soup smoother, strain it through a fine-mesh sieve after blending.
- Use a sharp knife to cut off the top of the garlic heads to avoid squishing the cloves.
- Roasting the garlic ahead of time saves time and adds a deeper flavor to the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, croutons, grated Parmesan cheese
Pairings:
Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
Side 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 reduce and thicken it.
Food safety advice:
- Make sure to wash vegetables thoroughly before using them.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Roasted garlic soup is a traditional dish from the Canavese region of Italy, located in the Piedmont region.
Flavor profiles:
Creamy, savory, and slightly sweet with a deep roasted garlic flavor.
Serving suggestions:
Serve hot as a starter or main dish.
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Region: Italian