Emeril’s Roasted Garlic Soup

Roasted Garlic Soup
2 tablespoons unsalted butter
1 tablespoon olive oil
1 bunch green onions, white portions only, chopped
1 ½ cups coarsely chopped yellow onions
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme leaves
3/4 cup Roasted Garlic
2 quarts chicken or vegetable stock (or canned low-sodium chicken or vegetable broth)
1/4 cup dry white wine
3 to 4 (2-by-3-inch) Parmigiano-Reggiano rinds (optional)
1/2 cup heavy cream
1 cup cubed rustic Italian bread or sour dough
Fresh lemon juice, to taste (optional)
Crispy croutons, for garnishing (optional)
2 tablespoons chopped fresh parsley or green onion tops, to garnish

In a Dutch oven, melt butter and oil over medium-high heat. Add green onions, yellow onions, salt, pepper, and thyme and cook, stirring, until vegetables are aromatic. Add the roasted garlic cloves and continue to cook until the vegetables are very soft but not colored, 4 to 6 minutes. Add the chicken stock, wine, and Parmigiano rinds and bring to a boil. Add the diced bread, reduce heat to a simmer, and cook, stirring occasionally, until vegetables are very soft and soup is slightly thickened, 20 to 25 minutes.

When the broth is flavorful and somewhat thickened, remove and discard the cheese rinds, then puree soup in a blender or using a handheld immersion blender. Stir in the cream, and add a squeeze of lemon juice if desired. Adjust the seasoning with salt and pepper if necessary, then serve, garnished with croutons and chopped parsley or green onions.

Yield: 4 to 6 servings 

Roasted Garlic
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the garlic, cut side up, on a large sheet of foil and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper. Fold the ends of the foil together to form a pouch. Place on a baking sheet and bake until the cloves are soft and golden, about 1 hour.

Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head by gently squeezing. Continue to squeeze each head of garlic to expel any cloves and remaining paste. Set aside until needed or store covered in the refrigerator for up to two weeks.

Yield: ¾ cup to 1 cup, depending on size of garlic heads