Most people might be a bit skeptical about garlic soup, but I was pleasantly surprised by how good this tasted. It does taste of garlic, of course, but much milder than the 50 cloves I used to make it. The soup works perfectly as a starter with good bread, such as homemade baguettes. A great tip is to make the soup the day before, so you’ll have a starter ready for guests the next day.
Preheat the oven to 180°C. Break off 25 garlic cloves (don’t peel them) and place them in an ovenproof dish. Drizzle with olive oil and add a generous pinch of salt and pepper. Toss in the oil, cover with foil, and place in the middle of the oven for about 45 minutes. When 45 minutes have passed and the garlic has cooled slightly, squeeze out the flesh from the roasted garlic cloves. Halve the onions and slice them thinly. Melt butter in a large pot and sauté the onions over medium heat until translucent. Add the roasted garlic that you squeezed out. Peel 25 cloves of garlic and sauté them with the onions for a few minutes. Pour in the chicken stock and let it simmer gently for 20 minutes. Add the cream and season with salt and pepper. Serve with finely grated parmesan and a lemon wedge alongside good bread.
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