Garlic Soup with Parmesan Croutons
The abundance of garlic might intimidate you, but just remember that roasting develops its nutty, caramelized flavour.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 303 |
| pro | 13 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 5 mg |
| sodium | 984 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 18% |
| vit A | 1% |
| vit C | 27% |
| folate | 9% |
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1 tbsp (15 mL) extra-virgin olive oil
2 onions, chopped
1/2 tsp (2 mL) dried thyme
Pinch each salt and pepper
4 cups (1 L) chicken stock
3 tbsp (50 mL) lemon juice
1/4 cup (50 mL) grated Parmesan cheese
Roasted Garlic:
6 heads garlic
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Parmesan Croutons:
6 slices whole wheat bread
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) grated Parmesan cheese
Preparation:
Roasted Garlic: Trim off tips from garlic heads. In ovenproof dish, sprinkle garlic with oil, salt and pepper. Cover and roast in 350°F (180°C) oven until tender and golden, about 1 hour. Let cool; squeeze out cloves into small bowl.
In large saucepan, heat oil over medium heat; fry onions, roasted garlic, thyme, salt and pepper until onions are softened, about 4 minutes. Add chicken stock and lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.
Parmesan Croutons: Meanwhile, brush bread with oil; sprinkle with salt and pepper. Cut into 1/2-inch (1 cm) cubes. Spread on rimmed baking sheet; bake in 350°F (180°C) oven until golden and crisp, about 10 minutes. Toss with Parmesan cheese; let cool. (Make-ahead: Store in airtight container for up to 1 week.)
In batches, purée soup in blender until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.) Return soup to pot and bring to simmer; stir in Parmesan cheese. Garnish each bowl with croutons.
Additional Information
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Tip: You can use sodium-reduced chicken stock.
Source
Canadian Living Magazine: May 2004
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