- 2
Ingredients
- For the Roasted Garlic:
- 26 garlic cloves (unpeeled)
- 2 tablespoons olive oil
- salt and pepper
- For the Potatoes:
- 2 Russet potatoes, cut into large bite-size chunks
- or
- 12 small new or purple potatoes, or a mixture!
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
- For the Soup:
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced into half rings
- 2 teaspoons fresh thyme, chopped
- 15 to 18 garlic cloves, peeled but kept mostly whole
- 4 cups chicken stock (vegetable stock will also work)
- 1/2 cup Greek yogurt, milk, or half and half, or heavy cream
- salt and pepper to taste
- lemon wedges, Parmesan cheese, and good olive oil for drizzling
Preparation
Step 1
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Place 26 unpeeled garlic cloves in a small baking dish. Toss with olive oil, a few pinches of salt and black pepper. Cover dish with foil and set aside.
Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper. Toss with olive oil, rosemary, salt and pepper.
Place the foil-covered garlic cloves and the rosemary potatoes in the oven. Bake both for 45 minutes. Remove the potatoes from the oven once or twice to toss around the pan to ensure even baking. After 40 to 45 minutes, a knife will easily pass through the roasted garlic and roasted potatoes. Remove both from the oven and allow to cool.
When cool enough to handle, remove the roasted garlic from their skins and combine with the raw garlic. Set aside.
Heat a olive oil in a large pot over medium heat. Add the sliced onions and chopped thyme. Cook until onions are translucent and thyme is super fragrant, about 6 minutes. Add the two types of garlic and cook for 3 to 5 minutes. Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.
Remove soup from heat and blend, in two or three batches, in a blender until smooth. Return soup to the pot and add yogurt or cream. Stir until yogurt has dissolved; a whisk helps incorporate the thick yogurt into the soup. Add salt and pepper to taste.
To serve, stack roasted potatoes in the center of a shallow bowl. Pour soup around the potatoes. Drizzle with olive oil, a dash of fresh lemon juice and a generous shaving of Parmesan cheese.