20-Clove Garlic Soup

 20 CLOVE GARLIC SOUP
Winter has been teasing us here in our part of the country.  One day it is 50 degrees with a faint feeling of Spring in the air.  The next day we have forecasts of snow, ice and temperatures in the teens.  It is this time of year, we enjoy soup most.  It is hearty, satisfying, and warms the body while soothing the soul.

Olivia found this incredible soup at www.ediblemichiana.com.  It is full of flavor (mostly garlic) and rich with butter, wine, and half-and-half.  If you like garlic and like a smooth, cheesy soup, I think you will enjoy this one.  When Olivia made it, she said it really tastes like garlic so know that before you make it and consider making it an appetizer instead of a large bowl main attraction.  No matter what context you wish to serve it in, it is sure to be a blast to the winter blues and a warm blanket for your taste buds.  Make a batch and enjoy!
-Nanette

20-Clove Garlic Soup

• 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 

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.