This past Friday with Lailah was a busy one. We went shopping for Andy's Birthday, went to the grocery store, and then spent the remainder of our day cooking and baking.
Lailah got a cold, and then I got a cold, and then Grandma got a cold, and mentioned that she wanted something with garlic to open her sinuses, so I made some garlic soup, and Andy said he wanted cookies for his Birthday, so I made Chocolate Chip.
Lailah was a little trouper all day long and kept herself occupied playing close by. Every once in a while we would take a break to dance and laugh together...the best part of the day. And she had fun coloring on her Daddy's Birthday card...and herself...and the mirror. I love that she enjoys being artistic! I look forward to all her doodles and masterpieces.
44-Clove Garlic Soup with Parmesan Cheese
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
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 small batches, puree soup in blender until smooth.(I used an immersion blender, much easier, less dangerous, go get one!) 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.