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I cooked all day … That’s why there’s no dinner.

March 6, 2011
Empty Refrigerator
Roasted Garlic

A baking dish full of roasted garlic.

A few days ago, I came home with a 3 pound bag of beautiful heads of garlic – there wasn’t a bad one in the bunch. Overwhelmed by my good fortune, I decided that I would spend the next day working on new recipes.

When my husband got home from work the next evening, the first thing he said was, “It smells great in here.” Then he asked, “What’s for dinner?” I just stared at him. Finally, I said, “There’s no dinner.”

He looked around the kitchen. “What’s all this?”

I could understand his confusion. From his perspective, it certainly looked like dinner was imminent. There was a big pan of garlic soup simmering on the stove. Next to that was a sauce pan where garlic pesto was merrily reducing. One counter held a large baking dish full of roasted garlic; another counter held my food processor, set up and ready for action.

This scene perfectly illustrated the irony of developing – and testing – recipes … I can cook all day and still have nothing to eat by dinner time (reminiscent of the scene in Julie and Julia when Julia’s husband comes home to a kitchen full of chopped onions, and nothing else; he went out for dinner).

Fortunately, my husband is an understanding person. He got himself a couple of pretzels, and after I had finished with all of my note-making, tasting and clean-up, he made us a pizza!

For those of you who are wondering about the outcome of my recipe-testing from that day, my Garlic Soup recipe is below. Try it and let me know what you think!

Garlic Soup

4 heads roasted garlic
2 tablespoons of olive oil
1 large yellow onion, chopped
1.5 teaspoons of Summer’s Secret Seasoning
3 cups chicken or vegetable broth
.5 cup of white wine
Freshly ground pepper, to taste
.5 cup finely grated Parmesan cheese (optional)

Heat olive oil in large sauce pan or skillet over medium heat. Add onions and Summer’s Secret Seasoning and cook until onions are translucent – about 10 minutes or so. Add the roasted garlic. Stir in the broth and wine, and then simmer about 20 minutes. Cool the soup for about 10 minutes, then  in food processor until smooth. (Please see this safety note from Cook’s Illustrated about puréeing hot liquids.)

Return the soup to the saucepan and re-heat. Taste and correct seasoning, adding freshly ground pepper.

If using the Parmesan cheese, divide it among 4 bowls and ladle the soup over it. Serve with crusty bread and the rest of the wine.


PS: This recipe is not yet up on my website. Blog readers, you are the first to see it!

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