The other day, Liz made some garlic based soup that smelled heavenly. She said it helped knock out her cold, and was delicious to boot.
She tells me the recipe came from Smitten Kitchen, a blog I am now totally enamored with. And I think I’m going to make a big pot of this soup this weekend! (Liz also says she left out the cream, and it was just fine)
44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999
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
For the instructions and the rest of the post, check out Smitten Kitchen’s blog post here.