20 CLOVE GARLIC SOUP

20 CLOVE GARLIC SOUP
***WARNING:  IF YOU DON'T LIKE GARLIC, STOP READING.  THIS SOUP IS NOT FOR YOU.***
Most people I know either really like garlic or avoid it all together.  If you are one of those folks who likes garlic, you will probably love this soup.  Olivia found the recipe at www.ediblemichiana.com.  It is rich, smooth, and flavorful.  Not only do the 20 cloves of garlic scream taste in this soup, the wine, half-and-half, broth, and cheese, give it a smooth and perfect finish.

I don't know what it is like in your corner of the world, but we are stuck in a trend of 20 degree weather combined with obvious hints of Spring such as blooming crocus, daffodils anxiously waiting to bloom, and birds searching for nest materials.  A comforting, smooth, warm soup gets us through.
This soup can be that amazing soup for you too.  Enjoy!
-Nanette

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20 CLOVE GARLIC SOUP

INGREDIENTS

• 20 garlic cloves (about 2 full heads)
• 1 teaspoon olive oil
• 2 tablespoons butter
• ½ cup dry white wine
• 1 teaspoon lemon juice
• 1 cup chicken broth
• 1¼ cups half-and-half
• ¼ teaspoon ground cayenne pepper
• 1 cup Parmesan
• 1½ cups croutons (see below)
• Sage oil (see below)

Croutons

• 3 slices bread
• Olive oil
• Salt

Sage oil

• 6 sage leaves
• ¼ cup olive oil
• 1 pinch salt 

Instructions

Serves 3–4
Cut off the base of 2 whole heads of garlic and leave the paper on the cloves. Pour ½ teaspoon of olive oil over each head of garlic and place in aluminum foil.

Roast at 350° for 30–35 minutes, until soft. The cloves should easily squeeze out of their peel.
Place the roasted garlic cloves and butter in a heavy-bottomed pan and cook for 5 minutes on low heat. Add the wine and cook for another 5 minutes. Add the lemon juice and chicken broth, then use an immersion blender or transfer the mixture to an upright blender to blend. Return to low heat and add the half-and-half. Bring to a simmer. Stir in the cayenne and Parmesan, shut off the heat and cover with a lid to let the cheese melt. Serve with croutons and a drizzle of sage oil.
Croutons
Toast 3 slices of good bread and cut into 2- by 2-inch pieces, then drizzle with olive oil, sprinkle with salt and bake at 400° for 10–11 minutes.
Sage oil
Sauté the sage leaves in oil with a pinch of salt over medium heat for 5 minutes. Remove from heat.