Ingredients with Measurements:
- 2 heads of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled blue 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 foil. Place on a baking sheet and roast for 30-40 minutes, until the garlic is soft and fragrant.
3. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions. Stir to combine.
5. Add the chicken or vegetable broth to the pot and bring to a simmer. Let cook for 10-15 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the heavy cream and crumbled blue cheese. Stir until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 13g
Protein: 14g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of blue cheese, you can use gorgonzola, feta, or goat cheese.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- Add roasted vegetables, such as carrots or sweet potatoes, to the soup for extra flavor and nutrition.
- Top the soup with croutons or chopped herbs, such as parsley or chives.
Tips and tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Be careful not to burn the garlic when roasting it in the oven.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream or crumbled blue cheese.
Garnishes:
- Croutons
- Chopped herbs, such as parsley or chives
- Sour cream
- Crumbled blue cheese
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw garlic.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Blue cheese soup is a modern twist on traditional French onion soup, which dates back to the 18th century.
Flavor profiles:
- The roasted garlic adds a sweet and nutty flavor to the soup, while the blue cheese adds a tangy and salty flavor.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a cozy meal on a chilly evening.
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