44-clove garlic soup

This is one of those recipes I don't think I would ever have tried if someone didn't recommend it first. I mean, I love garlic. LOVE it.  But 44 cloves? That just sounded excessive. However, after receiving a voicemail from my sister Sarah last week saying I needed to make this, I decided to give it a shot. Sarah is not one to let you down, and this was no exception. This soup is delicious. Not overwhelming at all, just a wonderful, smooth, flavor. I made it on Saturday night with Matt, and it was so good I had to make it again so I could take pictures of it and post. Because, you know, Captain Eater does not believe in leftovers.

I ended up only needing about two and a half bulbs of garlic for the 44 cloves.

44-Clove Garlic Soup with Parmesan Cheese
From Smitten Kitchen/Adapted from Bon Appetit, February 1999
 Serves 4


26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges 

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. 

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.