What is this? A recipe on a Friday??
It was snowing yesterday which meant a heart-warming soup was a requirement. However, I didn’t have any meat defrosted, my pantry was virtually bare, and given it was snowing I wasn’t about to head to the shop to buy anything.
I did however (as I always do) have a massive amount of garlic in the pantry so figured a creamy roasted garlic soup would fit the bill perfectly. It’s been years since I made this soup, back in Australia actually, which is a bit disappointing given it’s one of my absolute favourites! I have a bad habit of that actually, getting so distracted by writing new recipes, I forget about my all time favourites!
Anyway, yes, it’s a recipe on a Friday as I simply couldn’t resist sharing this with you as soon as possible, because if it’s one of my favourites, I am sure it’ll end up as one of yours too!
What Will I Need?
5 bulbs garlic
1 tbsp olive oil
¾ cup plain flour
6 cups chicken stock
1 cup water
½ tsp sage
½ tsp thyme
2 bay leaves
2 cups pasta
250ml single cream
Salt & Pepper to taste
- Preheat oven to 190C.
- Remove any papery skin from each bulb by rubbing gently
- Cut tops of bulbs of garlic to expose each clove
- Rub with olive oil and season with salt
- Wrap with aluminium foil, ensuring the tops aren’t touched, then roast for one hour
- Remove from oven and allow to cool, before squeezing the roasted garlic into a bowl
- Heat butter over medium heat in a large pot
- Add garlic and cook until well combined
- Stir through flour and cook 5-10 minutes to form a dark roux/paste
- Gradually add stock and water, one cup at a time, until incorporated
- Add herbs, pasta, and seasoning before bringing to the boil
- Cook pasta until al dente – approximately an additional 2-3 minutes to packet instructions
- Reduce to simmer and stir through cream
- Simmer 5 minutes and then serve hot