Rainy Day Soup, Sick Day Soup

Garlic!

My mom made garlic soup a few month ago and it was pretty delightful. I am not a fan of an cream based soups, but I love garlic so much that it wins me over with this one. David really loved it and since garlic is a natural get-better cure, I made some tonight. It takes a few hours with all the cook time, and a lot of peeling of garlic cloves and cutting onions, but it is fairly easy to make and perfect for a sick day (especially when it’s also rainy!).

If you slice off the bottom of the garlic head, it is easier to pull all the cloves apart. It took about 3 heads altogether (not all peeled, thankfully).

Olive oil and garlic. One of the world’s best combinations!

I didn’t read the directions very well and peeled the first batch (26, when I only needed to peel 18- a huge difference for the well-being of one’s fingers when peeling garlic). I also soaked it in olive oil and salt and pepper, which didn’t hurt the soup at all (just my fingers).

onions sauteing while waiting for the garlic to finish roasting. I chopped the onions, instead of slicing, because I didn’t want big chunks of onion in the finished soup. I forgot that everything got pureed in the blender. Sliced probably would have been better because it would have hit the blades of the blender better, but it really wasn’t a big deal.

roasted garlic. I may have eaten a few of these plain. Note to self- roast extra garlic as a snack next time!

sauteing the garlic and onions, right before the broth was added.

finished. a very pale and not too thick soup. I also added an extra half cup of broth because I had a 4 cup container and because I figured that it would help cut some of the creaminess.

I don’t think the Parmesan was a necessity, but it was a nice addition.

a cold bustin’ (but heavy in fats) soup!

I am feeling a bit better today (in part to this soup, I’m sure!) and I am off to a photography class this afternoon to work more on using manual settings.