Roasted Garlic Soup
Don’t let the garlic scare you, roasting it makes it sweet and deeelicious!
Olive Oil to coat garlic
20 Cloves of garlic
1C White Wine
10C Chicken broth
10C Heavy Cream
1C Gruyere Cheese
Cornstarch to thicken (1T to 1/4c dissolved)
Salt & Pepper to taste
To roast the garlic, divide the cloves and remove paper shell. In a oven proof pan lay out garlic in single layer. Cover with olive oil. Cover with a piece of parchment paper and roast in 325º oven until golden brown (over roasting will cause them to harden). Check every 10 minutes.
In 4 quart pot melt butter, add shallots and sauté 1 minute. Add wine, cool off 2 minutes. Add chicken stock. Puree garlic in food processor and add after reducing stock by half. Add cream and reduce by half. Add cheese and stir until melted. Dissolve cornstarch in water and add to soup to thicken the consistency. Salt & pepper to taste. For thicker soup add more cheese.
Good taste a waits you!
Reducing by half (when you cook it, it will boil or evaporate down to half, this will intensify the flavor.)