Roasted-Garlic Soup


Despite its forty cloves of garlic, this soup is satisfyingly mellow.


  • 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced

  • 1 large russet potato (about 12 ounces), peeled and cut into ½-inch cubes

  • 1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges

  • 4 fresh sage leaves

  • 1 tablespoon extra-virgin olive oil, plus 1 ½ teaspoons

  • 1 ½ teaspoon coarse salt

  • Freshly ground pepper

  • cup good-quality dry sherry

  • 3 ½ cups homemade or low-sodium store-bought chicken stock

  • 1 teaspoon fresh lemon juice

  • 6 slices (¾-inch thick) whole-wheat baguette, toasted, for garnish

  • Snipped fresh chives, for garnish


  1. Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.

  2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.

  3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.

  4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.

  5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  6. Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.

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