Recipe #12: Garlic Soup

To cook this one, you need to look up a recipe to roast garlic heads. Like, say, this one.

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Serves 4

1 onion, chopped
2 carrots, chopped
3 cloves of garlic, sliced
2  sticks of celery, chopped
1  tbsp  butter
5 plum tomatoes, quartered
2 bay leaves
6 cups chicken stock
Pinch of cayenne pepper
2 to 3 heads of roasted garlic
Salt and pepper to taste
Small French loaf
1/2 cup Emmenthal cheese, grated

1. In a large soup pot, brown the first five ingredients 10 to 15 minutes until golden. Add quartered tomatoes, bay leaves, chicken stock and cayenne and simmer 30 minutes.
2. Squeeze garlic from the roasted heads, putting aside 2 to 3 tbsp (30 to 45 mL) of the purse.  Add the remaining roasted garlic to the soup and simmer 10 more minutes.
3. Strain soup, pressing down on solids. Discard solids and return soup to pot.  Heat and season to taste.
4. Toast thick-sliced rounds of bread on both sides. Spread roasted garlic reserve over one side and sprinkle with Emmenthal cheese, toast until melted and place rounds into each serving of soup.