Went to the Hudson Valley Garlic Festival and in addition to garlic-flavored-everything, came home with garlic. A lot of garlic.
Now, I love garlic and figured on whipping up some Sopa de Ajo but we overdid it.
Luckily, I found a delicious recipe to use up the excess.:-D
44-Clove Garlic Soup
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish.
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.
Cool. Squeeze garlic between fingertips to release cloves.
Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat.
Add onions and thyme and cook until onions are translucent, about 6 minutes.
Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
Working in batches, puree soup in blender until smooth.
Return soup to saucepan; add cream and bring to simmer.
Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Jack London: Bacon and Tomato Baked Risotto
8 plum tomatoes, seeded and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 pound bacon, in a 1/2-inch dice
1 yellow onion, diced
1 green bell pepper, seeded and diced
2 cups Arborio rice
1 tablespoon chopped fresh thyme, plus three springs for garnish
4 1/4 cups chicken stock, heated
1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
1. Preheat oven to 400°F. Line a roasting pan with aluminum foil.
Season tomatoes with salt to taste and spread out on prepared pan.
Roast until the edges of the skins are browned but not burned, 10 to 12 minutes.
Remove from oven and set aside. Reduce oven temperate to 375°F.
2. In a large Dutch oven or heavy oven-safe saucepan with a lid, brown bacon over medium heat, then remove from pan and set aside, reserving bacon fat.
Add onion and green pepper to bacon fat and sauté until onion is translucent, about 5 minutes.
3. Add rice, chopped thyme, and 1 teaspoon salt.
Continue to cook, stirring constantly, until rice is shiny and translucent, about 3 minutes.
4. Stir in roasted tomatoes, then add hot chicken stock. Stir once, cover, and bring to a boil.
Transfer to oven and cook, covered, until liquid is absorbed, about 35 minutes.
5. Remove rice mixture from oven. Stir in butter, cheese, and reserved bacon.
Add salt and pepper to taste. Garnish with thyme sprigs and serve.
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