Oh Martha, you’ve done it again. This soup was easy (except for peeling all those garlic cloves!), and it was great! We all have colds here, so I like to think that all this garlic is helping us get rid of our colds! This isn’t a quick recipe, since you have to roast the garlic and let it cool, then cook the potatoes, but it is good! And it makes your house smell like an Italian restaurant!
Thirty-Clove Garlic Soup
(Meatless: More than 200 of the Very Best Vegetarian Recipes, Martha Stewart)
2 heads garlic, halved crosswise
1 tablespoon extra-virgin olive oil
4 cups low-sodium chicken stock (I used vegetarian chicken stock)
8 ounces Yukon Gold potatoes, peeled and chopped
1/4 cup freshly grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.