I love garlic. Pungent and nutty and rich and savoury. Mmm, mmm, mmm. I love it in salads, in stir-fries, in dressings. I love it minced, raw. Sauteed. Roasted.
In fact, roasted garlic is something I discovered relatively recently. A pizza recipe I discovered has you roasting some cloves, then mashing them with a bit of Dijon mustard, and smearing the resultant paste on the naked dough, before adding the sauce and fixings. Oh, my! Yummy.
So when I came across not one, but two recipes for roasted garlic soup? Well, now! A garlic-loving, happy-in-the-kitchen woman just has to try them both! We had one batch last week, from a favourite website of mine, and we tried the second this week.
I like ‘em both. The second one is a sweet and creamy-rich vegetable soup with lovely earthy underpinning of garlic. The first is primarily garlic, rich and creamy. So, what will I do?
Combine, of course! The next time I make this — I tell you, vampires will stay miles away from our home for the next whatever — I will use Alanna’s recipe as my base. Because, really? Four heads are better than two!! I loved the sweetness that the carrots provided, though, so I’m going to toss a couple in as well. I’m not sure if I’ll double the onions, as per the second recipe, though obviously they added sweetness as well. That’ll be for next week’s batch!!
Heehee. I love cooking.
And for the curious? Did the tots eat these soups? They did indeed! Some liked it and went for seconds, some merely tasted it, but they all ingested some. And next time it appears, some of the former dubious will be a little more enthusiastic. We draw them into adult eating in baby steps, but they get there!