Zuppa d'Aglio
Ingredients
- 3 head fresh garlic
- 0.3 cup olive oil
- 1 medium onion, cut up
- 2 ribs celery, cut up
- 1 cup dry white wine
- 0.3 cup all-purpose flour
- 16 cup chicken stock (1 gallon)
- 1 medium potato, peeled and cut up
- 1 cup whipping cream
- 10 leaves fresh basil, chopped
- 5 sprig fresh thyme leaves
- 2 tsp salt
- 1 tsp white pepper
- 0.5 tsp Tabasco
- 1 tsp extra-virgin olive oil (for garnish)
- 2 clove garlic, sliced very thin (for garnish)
Instructions
- 1
Cut garlic heads in half across and remove papery outer skin. Place cut-side down on a very hot griddle or cast iron skillet until blackened. Peel all garlic completely.
- 2
Heat olive oil in a large saucepan. Sauté onions, celery, and blackened garlic until lightly browned. Add wine and bring to a boil.
- 3
Sprinkle in flour and stir thoroughly without browning. Add chicken stock, 8 cups water, and potato. Whisk well and bring to a boil. Reduce to a rapid simmer and cook for about 1 hour 15 minutes.
- 4
Strain out solids. Purée them in a blender with enough broth to help. Return purée to the soup and restore boil.
- 5
Add cream, basil, thyme, salt, pepper, and Tabasco.
- 6
For garnish: heat extra-virgin olive oil in a very hot skillet and toast garlic slivers until browned. Ladle soup into bowls and garnish with roasted garlic slivers.