Cut about 1/4 inch off the tops of the garlic bulbs exposing the tops of the cloves.
Place the bulbs, cut side up, on a sheet of aluminum foil and drizzle a little olive oil over the garlic. Wrap the bulbs up in the foil then place on a baking sheet and roast in the oven for 30 minutes.
Remove the garlic from the oven and let sit until cool enough to touch, about 10 minutes.
Take the skins off the cloves (the cloves should slide right out of the skins with a little squeeze) and set the cloves aside.
TO MAKE THE SOUP:
Melt the butter with 1 TBSP of olive oil in a dutch oven over medium-high heat. Add the onions, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until the onions are soft, about 5 minutes.
Add the garlic cloves and wine and cook, stirring occasionally, until wine has reduced down, about 2 minutes.
Pour in the chicken stock and bring to a boil. Put a lid on the pot and reduce the heat to low, simmer while covered for 30 minutes.
Take off the heat and stir in the bread and Parmesan. Pour the soup into a blender in batches or use an immersion blender to puree the soup.
Once soup is pureed put it back on the stove over medium heat. Slowly stir in the heavy cream and cook, stirring occasionally, about 5 minutes or until heated through. Add salt and pepper to taste.
Serve the soup in bowls topped with croutons and green onions, if using.
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