Roasted Garlic Bisque with Parmesan Cheese
This is garlic made sip-able, a delicious alternative to chicken soup for anyone with the sniffles. If you’re not a fan of peeling garlic cloves, you could roast them in their skins, then squeeze them out afterward. Adapted from Bon Appétit, February 1999.
3 heads of garlic, cloves separated and peeled
canola or olive oil
2 T. butter
2 large sweet onions, chopped
1 t. chopped fresh thyme
15-20 garlic cloves, peeled (another 2 heads)
2 thin-skinned potatoes, diced
4 c. (1 L) low sodium chicken or vegetable stock
1/2 c. heavy (whipping) cream
salt and pepper to taste
finely grated parmesan cheese, for serving
Preheat oven to 375°F. Place the garlic cloves in a small baking dish, drizzle them with oil and toss to coat. Cover tightly with foil and bake until the garlic is golden and tender, about 45 minutes. Cool.
Melt the butter in a large, heavy saucepan set over medium-high heat; sauté the onions and thyme for about 5 minutes, until onions are soft. Squeeze the roasted garlic cloves out into the pot, and add the raw garlic cloves. Cook for a few more minutes.
Add the potatoes and stock; cover and simmer for 20-30 minutes, until the garlic is very tender. Remove the soup from the heat, add the cream, season with salt and pepper and purée the soup in the pot with a hand-held immersion blender until smooth. Serve hot, topped with freshly grated parmesan cheese. Serves 4 to 6.