60 Clove Creamy Garlic Soup

 

6 heads garlic

Olive oil

1/2 onion, diced (yellow or white)

1 bundle of thyme

3 cups stock (chicken or vegetable)

1/2 cup shredded Parmesan cheese

1 yellow potato (such as Yukon gold)

2 cups milk of your choice (unsweetened if non-dairy)

1/4 cup dry white wine

Parsley, for garnish

Salt and pepper, to taste

 

Preheat the oven to 400 degrees F. Trim the tops off the heads of garlic to expose the cloves and transfer to a large piece of foil. Drizzle the heads with olive oil and salt generously. Wrap in foil and roast in the oven for 45 minutes to an hour. Transfer to the fridge until cooled completely. Peel and dice the potato. Add to a pot of salted, boiling water; boil for 8-10 minutes, or until a fork can pierce easily. Drain.

Sauté diced onions in an oiled skillet on medium heat until translucent, about 10-12 minutes. Squeeze the cooled cloves out of each head of garlic and add to a blender or food processor, then add the onion and potato and pulse until a consistent paste forms. Add one cup of milk and blend until smooth. Pour this mixture into a large pot and warm over medium-low heat on the stovetop. Stir in the remaining cup of milk and the broth. Drop in the bundle of thyme and white wine. Cook and stir until you can no longer smell the alcohol but be careful not to let the soup reach a boil. Stir in the shredded Parmesan and add salt and pepper to taste. When ready to serve, remove the bundle of thyme and plate with a drizzle of olive oil, chopped parsley, and homemade croutons.