Time 2h45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM. Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours. Remove & when cool enough squeeze out all the cloves and chop. Place all the ingredients, except the rusk in a pot. Bring to a boill and simmer for 45 minutes. Meanwhile cut the rusks into cubes, or use ready made croutons. Serve floating the rusk bets on top of the soup.
Time 10m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 375 degrees F. Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl. In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini. Preheat the oven to 400 degrees F. In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet. With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese. Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes. Remove and let cool before serving. Cook Time 2 hours 10 minutes .
Yield 4 Number Of Ingredients 13 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.
Time 1h10m Yield 8 servings (2 quarts). Number Of Ingredients 7 Steps:
Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Time 2h30m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head. Combine butter, Italian dressing mix, thyme, and paprika in a large bowl. Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin. Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes. While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter. Carve chicken and transfer to the platter. Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.
Time 2h30m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool. Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft. Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer. Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.
More about “roasted garlic chicken soup recipes”
Time 1h Yield 6 bowls, 6 serving(s) Number Of Ingredients 11 Steps:
Cook farro according to package instructions and set aside. This can be done a few days in advance and stored in an air-tight container in the fridge. Preheat oven to 400 degrees F. Cut garlic bulbs crosswise to removed the tops and expose cloves. Place the cut bulbs on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of the aluminum and press together to completely encapsulate the garlic. Bake for 30 minutes. Remove garlic from oven and carefully open up package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb, discarding skins. Blend garlic into the broth using an immersion blender or traditional blender. Set aside. Heat a large Dutch oven over medium with a few tablespoons of olive oil. Sauté the onion and carrots, seasoning with salt, until soft and translucent. Add sliced jalapenos and cook for 2 minutes or until soft. Stir in ginger and cook just until fragrant. Stir in the garlicky chicken broth and parsley. Add cooked farro, shredded chicken, and lemon juice. Adjust seasoning to taste. Serve warm. Helpful Tip:Add jalapeno seeds individually depending on spice preference.
