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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
As everyone knows, garlic can have quite a pungent taste, but when it is roasted it softens and caramelizes and takes on the wonderfully earthy notes of forest walks and mushrooms. If you want, you can add mushrooms as well to give the soup more body. Don’t be scared about using four whole bulbs of garlic here!
1 and 1/2 tablespoons Tuscanini Olive Oil
2 large onions, finely chopped
60 milliliters/1/4 cup brandy, such as Jelinek Apricot Brandy
1 liter/4 cups vegetable stock, such as Manischewitz
freshly squeezed juice of 1/2 lemon
a large sprig of fresh rosemary
a few sprigs of fresh thyme
strips of zest from 1 lemon
4 whole garlic bulbs
Tuscanini Olive Oil, to drizzle
freshly ground pepper
Preheat the oven to 160 degrees Celsius fan/180 degrees Celsius/350 degrees Fahrenheit/Gas 4.
Start by making the roasted garlic. Place the rosemary, thyme and lemon zest strips in a roasting pan and put the four whole garlic bulbs on top of the herbs. Drizzle the bulbs with a good drizzle of olive oil and season with salt and pepper. Roast in the preheated oven for 25–30 minutes until the bulbs feel soft inside when you press them. Leave to cool.
Once the garlic bulbs are cool, cut them in half with a sharp knife and squeeze out the garlic, which will be creamy and paste like. Discard all of the garlic skins, making sure that no skin is left in the garlic paste. Reserve some of the roasted thyme to garnish the soup and discard the other herbs and the zest.
For the soup, heat the olive oil in a saucepan over a medium heat and fry the onions in the oil until soft and translucent and starting to caramelize. Add the garlic purée and cook for a few minutes more. Add the brandy and cook until it is almost evaporated, then add the stock and lemon juice, bring it to a simmer and then cook over a low heat for about 10 minutes.
Using a stick blender, blender or food processor, blitz the soup until smooth. Taste and adjust the seasoning, and then serve in bowls with the reserved sprigs of roasted thyme to garnish.
Adapted from A Cookbook for Winter: More than 95 Nurturing & Comforting Recipes for the Colder Months Published by Ryland Peters & Small. Photograph by Alex Luck © Ryland Peters & Small.
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