Garlic Soup with Parmesan Croutons

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	303303 cal
pro	13 g13g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	36 g36g carb
fibre	4 g4g fibre
chol	5 mg5mg chol
sodium	984 mg984mg sodium
% RDI:	-
calcium	2020 calcium
iron	1818 iron
vit A	11 vit A
vit C	2727 vit C
folate	99 folate

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The abundance of garlic might intimidate you, but just remember that roasting develops its nutty, caramelized flavour.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 onions , chopped2 2oniononions, chopped
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
4 cups chicken stock 4 4cups cupschicken stock
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
Roasted Garlic:
6 garlic heads 6 6garlic heads
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Parmesan Croutons:
6 slices whole wheat bread 6 6slices sliceswhole wheat bread
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp grated Parmesan cheese 2 2tbsp tbspgrated 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, pur?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 :

Tip: You can use sodium-reduced chicken stock.

Source : Canadian Living Magazine: May 2004