Chef Karen: I LOVE garlic. This garlic soup recipe caught my eye and I wanted to try it and subsequently share it with our readers. This soup hit a home-run in my kitchen! Besides the fact that it takes FOREVER to peel 40 cloves of garlic, the rest of the prep for the soup is standard. I followed the recipe to the letter and found it very successful. It’s very creamy and garlicky tasting but not over-garlicky. It was a simple and light Sunday evening supper served with Asiago bread.
Chef Jonathan: This is a fairly easy recipe, if you do all your prep at the beginning. Since there’s peeling, chopping, more peeling and dicing, it makes it very worthwhile to get your prep out of the way. Create your Mise en Place early to ensure a smooth and steady method. I only used about half the garlic cloves as stated, as I felt 40 was a bit excessive, and the taste was very enjoyable. I also like the finishing of the soup with cream, this is a very common and easy way to finish a soup, and it really creates a nice finish. Enjoy!
The recipe is from The Dairy Farmers of Canada and you can find it here: http://www.dairygoodness.ca/recipes/creamy-roasted-garlic-soup
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