Ingredients Jump to Instructions ↓

  1. Roasted Garlic Bisque with Parmesan Cheese

  2. If you're not a fan of peeling cloves of garlic, you could roast them in their skins, then squeeze them out afterward.

  3. 3 heads of garlic - cloves separated and peeled

  4. canola or olive oil

  5. 2 Tbsp. butter

  6. 2 large sweet onions, chopped

  7. 1 tsp. fresh thyme leaves

  8. 15-20 garlic cloves, peeled (yes- another 2 heads)

  9. 2 thin-skinned potatoes, diced

  10. 1 L low sodium chicken or vegetable stock or broth

  11. 1/2 cup heavy (whipping) cream

  12. finely grated Parmesan cheese, for serving

  13. 375 F. Place the garlic cloves in small baking dish, drizzle with oil and toss to coat. Cover tightly with foil and bake until garlic is golden and tender, about 45 minutes. Cool.

  14. 6 minutes. Squeeze the roasted garlic cloves out into the pot, and add the raw garlic cloves. Cook for a few more minutes. Add the potatoes and stock; cover and simmer until garlic is very tender, about 20 minutes. Puree soup with a hand-held immersion blender until smooth, adding the cream and some salt and pepper.

  15. Serve hot, with a good grating of Parmesan cheese. Serves 4-6.


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