The great Hudson Valley Garlic Festival starts today and continues through tomorrow. (The poster is from 2010.) It’s a fabulous festival. I think it’s better than Gilroy’s because it highlights the farmers (who will have over 60 garlic varieties available for purchase, unlike Gilroy which has only two — California Early White and California Late White). This recipe for roasted garlic soup is from Chef Josh Kroner of the sensational Terrapin Restaurant in Rhinebeck.
Roasted Garlic Soup
1 lb. Spanish onions, diced
3 c. peeled garlic cloves
¼ c. light olive oil
½ c. Italian parsley leaves, cleaned well
1 c. dry sherry
3 qts. chicken stock
1 ½ cups heavy cream, heated (see below)*
10 slices white bread, crusts removed and diced
1 ½ T. honey
to taste salt, black pepper and siracha hot sauce
Heat an 8 quart or greater stock pot over medium heat. Add the oil until hot, then the onions and garlic. Sweat the vegetables for about 30-40 minutes, until the garlic is very soft and has a golden brown color. Turn the heat to high and add the sherry. Cook until the sherry has almost completely evaporated. Add the stock and bring to boil. Add the cream and simmer for 20 minutes. Remove from heat and mix in the bread and parsley, then let cool slightly. Blend the soup in batches, never filling the blender more than half way and return the pureed soup to the pot. Add the honey, hot sauce, salt and pepper to taste. Reheat and serve with some crusty French bread and get ready for some garlicky delights.
*Tip: Bring the cream to boil in a separate saucepan. The reason for this is that if the cream is almost bad, it will curdle when boiled. If you boil it separately and it is spoiled, you won’t have to throw the whole soup out.
Note: This recipe is also included in an article I wrote about garlic for the September-November 2011 issue of The Valley Table magazine.