With Parsley and Walnut Gremolata
FIRST COURSE
This rich garlic-loaded pureed soup has accents of herbs and a hint of citrus. Roasting garlic enhances the bulb’s natural sweetness and elevates the taste to new heights.
Ingredients
- 4 garlic bulbs, peeled and separated (there really isn’t too much)
- 1 tablespoon olive oil
- Salt and pepper
- 5 tablespoons parsley, cleaned and chopped
- 2 tablespoons walnuts, chopped
- ½ lemon, zested
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- Roasted garlic (from above)
- 1 small yellow onion, peeled and chopped
- 1 quart vegetable stock
- ½ baguette, torn into pieces
- Salt and pepper
Preparation
For the garlic:
Toss the garlic in olive oil and salt and pepper. Wrap in aluminum foil and roast in a 350°F oven until soft (20–30 minutes). Remove from oven and set aside.
For the gremolata:
Combine ingredients and let sit for 10 minutes.
For the soup:
Heat the oil in a heavy-bottomed soup pot. Add the carrots, garlic and onion and cook until the carrots begin to caramelize. Be careful not to burn. Add the stock, bring it to a boil and then simmer for 30 minutes, stirring occasionally. Add the baguette pieces and continue to cook for 20 minutes. Remove from the heat and purée using a hand blender (or carefully in a blender). Return to the heat and season to taste. Garnish with gremolata.
