Smoked Garlic Soup

Ingredients
2 Whole heads of Rosemary Smoked Garlic – minced
2 Whole Heads of Italian Smoked Garlic – minced
2 Whole Heads of Paprika Smoked Garlic  – minced
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups chicken stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
Cook Time 2 hours 10 minutes

Asiago Crostini:
1/3 cup olive oil
2 cloves Piri Piri Smoked Garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese

Directions
Preheat the oven to 375 degrees F.

In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the minced Rosemary, Italian and Paprika Smoked garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water.
Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil.
Serve with Asiago Crostini.

Asiago Crostini:
Preheat the oven to 400 degrees F.
In a small bowl, combine the oil, Piri Piri Smoked Garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
Remove and let cool before serving.


Acknowledgements

Based on a recipe by Guy Fieri


SMOKED GARLIC

Buy Rosemary Smoked Garlic

Buy Italian Smoked Garlic

Buy Paprika Smoked Garlic

Buy Piri Piri Smoked Garlic


 

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