60 Garlic Clove Soup
Recipe from Martha's Whole Living
4 heads garlic, halved crosswise (TIP: roast an extra bulb for spreading on bread with your soup)
1 tablespoon extra-virgin olive oil
8 cups chicken stock
16 ounces Yukon Gold potatoes, peeled and chopped
½ cup freshly grated Parmesan, plus more for serving
Coarse salt and freshly ground pepper
Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside. Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat and stir in Parmesan. For additional texture, pull out 1-2 cups of cooked potatoes, and blend everything remaining in the pot with an immersion blender. Add potatoes back into blended soup. Season with salt and pepper. Sprinkle with more Parmesan and serve with rustic bread.
