California Farm Roasted Garlic Cream Soup

Name: How to cook California Farm Roasted Garlic Cream Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 6 cups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Roasted Garlic Cream Soup

Just like french onion soup doesnt make you smell like onion, garlic soup is a french farm country delicacy that gives incredible flavor without leaving any garlic smell. And this recipe roasts the bulbs in such a way that the cloves come out without peeling with your fingers.

Ingredient

Food ration :

2 people, 6 cups

Cooking time :

Roast 45 min, cool 15 min, cook 15 min.

bulbs of elephant garlic, (40 cloves), tips removed, roasted

4 cups

chicken broth*

1 cup

coconut or dairy cream

1 cup

dry sherry wine

1/2 cup

diced cured bacon, sauteed to bacon bits *

1/2 cup

parmesan cheese *

4 Tsp

olive oil

1 Tbs

green Peppercorns, ground

wedge Morrocan lemon*

Cooking instructions

* Step 1

Roast the garlic bulbs. Trim very tips off each clove of the bulbs, put bulbs upright in baking dish with lid, drizzle teaspoon of olive oil on each top of the bulbs, bake 45 minutes at 350F degrees in oven. Cool.

* Step 2

Make bacon bits: Sautee the diced cured bacon, save the bacon fat, set bacon bits aside to sprinkle on soup when serving.

* Step 3

Slice cooled roasted garlic bulbs in half at the thickest point of the bulb, press garlic cloves out, put into food processor with Tbs of dry sherry wine, make smooth garlic puree.

* Step 4

Put garlic puree in dutch oven with four cups of chicken broth, ground green pepper, one preserved salted lemon wedge, bring to boil. Add cream of coconut, cup of sherry wine, parmesan cheese, olive oil, simmer, taste, sprinkle individual soup bowls with bacon bits and chopped green onion garnish. Serve with sourdough bread and glass of dry white wine. Enjoy.