So there’s this restaurant in my little beach town that I live in called ‘The Garlic’ and it’s one of the best restaurants I’ve ever been to (and I’m saying this as someone who lived in LA and San Diego - so I’ve tried some of the best food spots in the 🌎!!!) The Garlic has a garlic soup that I’m trying to recreate and let me tell you this is DELISH. It’s full of nutrients, veggies, and tons of FLAVOR.
Ingredients:
3 heads Garlic
1/4 cup chopped Parsley
1 Russet potato
1 head of Cauliflower
1 White onion, large
4 cups Chicken stock/broth
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
1 tbsp Olive oil
2 slices of bread (I used sourdough), chopped into 1/2” cubes
1 tbsp Butter
1/2 cup Cream
1/2 cup Parmesan, grated
Recipe:
Preheat your oven to 400 degrees. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil. Drizzle the tops with olive oil then close the foil around them. Place the garlic in a baking dish and roast for 45 minutes, or until it is soft.
While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, Italian seasoning, and pepper and saute until the onion is translucent – about 3 minutes.
Add the chicken stock, potatoes, and cauliflower the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 20 minutes, or until the potatoes are soft.
Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
Use an immersion blender (or regular blender) to blend the soup until it’s smooth. Stir in the cream and parmesan and season to taste with salt and pepper.
Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese. Enjoy!
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