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44-Clove Garlic Soup

Shared by:  Lily Gin, Associate
Los Angeles Office

  • 26 unpeeled garlic cloves
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1/2 cup white wine
  • 1/2 cup greek style yogurt
  • 2 teaspoons fresh oregano, chopped roughly
  • 18 peeled garlic cloves
  • 4 cups chicken stock
  • 1/2 cup half and half
  • 2 oz parmesan, shredded
  • Handful of chopped chives for garnish
  • Salt and pepper, to taste

Put your 26 cloves of unpeeled garlic in a small baking dish, toss with olive oil and sprinkle with salt and pepper. Cover with foil and place in a 350 degree oven for 45 minutes, or when it’s all brown and oh so fragrant. When it’s cool enough to handle squeeze the cloves out of their little papery shells and set them aside.

Toss your butter, onions and oregano in a pot and cook over medium heat until your onions are soft and starting to go transparent on you. Add all of your roasted & raw garlic and onion and cook for another 3 minutes or so.  Add stock and wine and let it simmer until the garlic cloves can be smashed with a spoon. (About 30 minutes) 

About a third of the pot at a time, transfer to a blender and puree. Really be careful about this, you do not want hot garlic soup sprayed all over.

Pour that soup back into your pot, add the cream and yogurt and bring to a gentle simmer. Salt, pepper and cheese! Ladle it into bowls and drop a bit of chives atop it and you are ready for garlic heaven!

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