Roasted Garlic Soup with Asiago Crostini

By khojnicki

Ingredients

• For the soup:
• 6 large heads of garlic
• EVOO
• Salt and freshly ground pepper
• 6 tbsp unsalted butter
• 1/4 c AP flour
• 4 c chicken stock
• 1 tbsp dried italian seasoning
• 1/4 c heavy cream
• Chopped fresh parsley, for topping
• For the crostini:
• 1/3 c EVOO
• 2 cloves garlic, minced
• Freshly ground pepper
• 1/2 tsp paprika
• 1/2 tsp dried oregano, crushed
• 1 sourdough baguette, sliced 1" thick on diagonal
• 1/2 c shredded asiago cheese

Preparation

Step 1

Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 mins. Remove from the foil, let cool and squeeze out garlic into a bowl.

In a large, heavy soup pot, over medium heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thickened, about 5 mins. Add the flour and cook until the roux turns a dark golden color. Add 1 c chicken stick and stir to incorporate. Then repeat until all of the stock has been added. Add 2 c water in 1 c increments, stirring after each. Add the italian seasoning, salt and pepper and stir to combine well. Bring to a simmer and cook 15 mins.

Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic and 1/4 tsp pepper, the paprika and oregano. Mix well. Place the bread on a parchment lined baking sheet and brush with the oil spice mixture. Top each slice with about 1 tsp cheese and bake until the cheese is melted and the bread is crisp, 8-10 mins.

Add the cream to the soup and cook at a very low simmer. Adjust the seasoning if needed. Ladle into soup bowls, top with parsley and drizzle with olive oil. Serve with the crostini.