Well, I finally got around to making a tiny dent in the
huge quantity of garlic my sister sent me from her garden.

I used about 2 1/2 heads to make:

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 cloves garlic, unpeeled
2 T. olive oil
2 T. butter
2 1/4 c. sliced onions
1 1/2 t. chopped fresh thyme
18 cloves garlic, peeled
3 1/2 c. chicken stock or broth
1/2 c. whipping cream
1/2½ c. finely grated Parmesan cheese (~ 2 oz.)
4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking
dish. Add 2 T. 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, purée soup in blender until smooth. Return soup
to saucepan; add cream and bring to simmer. Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm
over medium heat, stirring occasionally.) Divide grated cheese among 4
bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each
bowl and serve. Serves 4. (From Bon Appétit, February 1999, from
Charleston Grill, Charleston, SC)

I ended up adding double the broth and cream because it just looked
like way too much garlic for the small amount of liquid called for.
It was still intensely garlicky. I'm not sure I like the lemon juice
in it, or maybe I just added too much. I cut the lemon into 6 wedges.
Tonight I will not squeeze in the whole amount of juice. Maybe half
that much. That was in about 3 cups of soup which is my usual
meal-sized portion for soups. Anyway, I guess it's good but I've never
had anything with this much garlic in it before and it's taking a little
getting used to. I *love* garlic and I have a wonderful sun-dried
tomato and roasted red pepper dip that has quite a lot of raw garlic
in it and I absolutely love that stuff. So, maybe it's the roasted
garlic flavor that I'm not used to. Anyway, I'm sure I'll love it by
the end of the week when it's finally gone! ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?