Roasted Garlic Soup

This recipe is a little complicated for my tastes, but the results are worth it. If you want a lower carbohydrate version, reduce the number of potatoes or omit them.

Roasted Garlic Soup

4 heads of garlic, roasted

1 medium onion, diced

1 tablespoon cooking oil

6-8 fingerling potatoes

1/2 teaspoon salt

Pepper to taste

6 cups chicken or vegetable stock

2 large bay leaves

1 cup heavy cream

1 lemon, juiced

3 eggs

Begin by roasting your garlic. This step can be done well ahead of time, which can make the rest of the process feel a little less labour intensive. If you don’t know how to roast garlic, here is a tutorial on the YouTube How To Roast Garlic

Peel and dice your onion. Place your cooking oil in a large soup pot and sauté the onion until it is transparent. Usually about 3-4 minutes.

Add the stock, potatoes, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender.

Remove the bay leaves and set them aside for future stock-making.

In a small bowl, beat the eggs and lemon juice together. The egg should be thoroughly blended. Ladle two cups of the hot broth into a measuring cup for easy pouring. While continuously stirring the egg and lemon blend, very slowly add the hot broth to temper the egg. Slowly, or you wind up with scrambled egg soup. When the mixture is steaming, the eggs are tempered and will not congeal into solids.

Add the heavy cream and roasted garlic. Lick your fingers - you can, you know. You’re a grown up.

Puree the soup with an immersion blender. Add the lemon and egg mixture and voila! A new way to eat roasted garlic!