Roasted Garlic Soup With Thyme Croutons Recipes

Steps:

• In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor. Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme.
• Preheat the oven to 350 degrees. With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking). Make a doubled layer of aluminum foil about 6 by 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. Open the top so the garlic will stop cooking and set aside until cool enough to handle. Squeeze the garlic cloves out of their skins and discard the skins.

Steps:

• In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
• Meanwhile, preheat the oven to 400 degrees F.
• Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
• To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Steps:

• Preheat the oven at 350 degrees F.
• For the roasted garlic soup:
• In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=" flat in the oil.
• Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic.
• Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
• Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
• To prepare the artichokes:
• Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart.
• Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
• Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife.
• Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
• Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain.
• In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
• To assemble:
• Preheat the oven to broil.
• Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
• When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
• While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
• Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
• In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden.
• Meanwhile, heat the remaining oil and butter in a large saucepan. Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
• To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed. Put on a baking tray, drizzle with a little oil and grind over some black pepper. Bake for 10 mins until the pancetta and bread edges are crisp. Drain on kitchen paper.
• While the croutons are cooking, blitz the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp of the cream, heat through and season. Adjust the thickness with a little water, if you like. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with thyme, with the croutons.

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Steps:

• Preheat the oven at 350 degrees F.
• For the roasted garlic soup:.
• In a small pan, pour the olive oil and place each half garlic head flat in the oil.
• Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned.
• Remove the skins from the garlic. Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
• Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
• To prepare the artichokes:.
• Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
• Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife. Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart.
• Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
• Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes.
• Drain. In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
• To assemble:.
• Preheat the oven to broil. Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
• When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.