YIELD: 6 servings
4 to 5 whole heads of garlic
1/4 cup olive oil
4 TBSP butter or ghee
2 onions sliced
1 tsp dried thyme or 2 tsp fresh
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 quart chicken broth
2 cups canned coconut milk or other milk of choice
FOR GARNISH (OPTIONAL):
2 TBSP fresh parsley minced
1/4 cup fresh chives chopped
1 fresh lemon cut into wedges
Preheat the oven to 350°F.
Cut the heads of garlic in half across the cloves but do not peel them.
Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish. Cover with an oven-safe lid or baking sheet.
Roast in oven for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown.
While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt, and pepper and saute for 2 minutes.
Let garlic cloves cool slightly, then carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy. Add peeled garlic cloves to the onion mixture in the pot.
Add chicken broth and bring to a simmer. Simmer for 15 minutes.
Reduce heat to low and add coconut milk or other milk.
Using a stainless steel immersion blender, carefully blend the soup until smooth.
Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm.
Keeps for 4-5 days in the refrigerator.
Roasted Garlic Make-Ahead Option: Double or triple the number of garlic heads, roast according to instructions, and remove cloves from skin. Mash cloves and freeze in a silicone ice cube tray or wrapped in parchment paper packets. Keeps for 10-12 months in freezer.
SOURCE: Wellness Mama