30 Clove Garlic Soup
I have been sick as a dog the past few days with one of the worst colds that I have battled in years. I mean like street urchin in a Charles Dickens novel ill. After spending nearly all of Saturday inclined and watching movies I decided to drag myself into the kitchen on Sunday to cook this soup which was touted as a “immunity-boosting champ” and a “winter elixir,” making it sound as though it was precisely what the doctor ordered. (I could also tell from the recipe that it was an easy to prepare soup—otherwise I wouldn’t have even tried it)! It did indeed prove to be a warming soup that felt like it was going to make me feel better. I just hope it does the trick! In addition to garnishing with Parmesan and a sprinkle of pepper, I also drizzled a bit of extra-virgin olive oil on each bowl. This is not a soup that I would advise veganizing by skipping the Parm, it is a necessary ingredient to the flavor profile.
2 heads garlic, halved crosswise
1 tablespoon extra-virgin olive oil (plus more for serving, optional)
4 cups low-sodium vegetable stock or broth
8-ounces Yukon gold potatoes, peeled and chopped
1/4 cup freshly grated Parmesan cheese, plus more for serving
coarse salt and freshly ground black pepper
Step One: Heat oven to 375 degrees. Drizzle garlic heads with olive oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
Step Two: Bring stock or broth, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
Step Three: Let cool slightly, then purée in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan, pepper, and olive oil if desired. Serve with rustic bread.
Source: Whole Living, December 2011.