Roasted Garlic Soup With Parmesan Recipes

ROASTED GARLIC SOUP

Steps:

• For the roasted garlic, this can be done a day ahead:
• Preheat the oven to 350F degrees. Cut the bottom portion off where the garlic attaches to the base. To make peeling the garlic easy, you can smash them a bit then the peel will come right off. Place garlic in small glass baking dish. Drizzle with 2 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Transfer cloves to small bowl. If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed. By the way, this roasted garlic is fabulous anytime for a garlic paste or just for snacking on the roasted garlic cloves. The oil, salt and pepper, and roasting method create a fabulous treat.

ROASTED GARLIC SOUP WITH PARMESAN

Steps:

• 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, purée 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.

ITALIAN ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350°.
• Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
• Slice 1/4" off the top of each garlic head.
• Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
• Drizzle 1/2 teaspoons oil over each head.
• Bake, uncovered, until golden, about 1 hour.
• Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
• Place the pulp in a bowl and set aside.
• In a large soup pot over medium heat, warm the remaining oil.
• Add onion and celery and saute until tender, about 5 minutes.
• Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
• Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
• Remove bay leaf and discard.
• In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
• Return to pot and stir in half-and-half.
• Simmer until flavors are blended, about 5 minutes.
• Ladle into bowls and sprinkle with Parmesan cheese and parsley.

LEEK SOUP WITH ROASTED GARLIC AND PARMESAN

Steps:

• Begin by preparing the roux.
• Melt the butter in a large stock pot.
• Add the cup of flower a little at a time whisking briskly to avoid lumps.
• After all the flower is in, continue to whisk and cook for at least 3 min.
• (5 is better).
• Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
• as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
• In a sauté pan, melt the 2 Tbs.
• of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
• Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
• Let simmer for 1/2 hour stirring often.
• Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
• Serve soon.
• this soup also keeps well refrigerated for up to a week.

44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
• Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
• Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.