Break open the heads of garlic and roast the cloves in the oven, then push out the softened garlic from their papery skins.
- 3 medium heads of garlic
- 1 teaspoon extra virgin olive oil
- 7 cups homemade chicken broth, or a rich vegetable broth, preferably home made
- 1 cup celeriac (celery root), peeled, cut into 1/3″ cubes
- 1 ½ cup potato, peeled, cut into 1/3 ” cubes
- ⅛ teaspoon saffron
- 2 teaspoons tomato paste*
- ¼ teaspoon smoked paprika
- ⅛ teaspoon hot pepper flakes, crushed, or crushed hot chiles of your liking
- ½ teaspoon sea salt, depends on any saltiness in the broth
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 1 large egg yolk
- 1 teaspoon tomato paste
- 1 pinch cayenne pepper
- ½ cup extra virgin olive oil
- ½ teaspoon fresh lemon juice
- ¼ teaspoon fresh garlic, minced (optional)
- few slices roasted red peppers as garnish
Preheat the oven to 375 degrees. Break open the heads of garlic, separating the cloves. Do not peel, just flake off the white papery outer skins.
Place the unpeeled cloves in a baking dish to fit with a piece of parchment paper (tin foil fine too) underneath. Wrap up, cover tightly with foil and roast in the oven for about 35 – 40 minutes (checking after 30 minutes). The garlic will be starting to burst out of their skins, and be a touch golden in color and soft inside. Remove from the oven, cool 5 minutes. In a small bowl squeeze out all of the garlic, discard the skins. Set aside.
While the garlic roasts, start the base of the soup. In a large 2 quart pot (I use enameled cast iron) add the chicken broth, cubes of celery root and potato. Bring to a boil. Crumble the saffron with your fingertips, and place in a small bowl with 1 T. water to bloom.
When the soup has come to a boil, reduce to a simmer and add the saffron, water, tomato paste, smoked paprika, hot pepper flakes (to taste) and the
sage and thyme sprigs.
Set aside 1 T. of roasted garlic for the rouille sauce. Add the rest of the roasted garlic to the pot.
Whisk to blend all ingredients, cover and simmer for 20 minutes, or until the vegetable are tender.
Add 1 cup of broth and half of the vegetables to the carafe of a blender and puree (careful, will be hot).
Pour the mixture back into the pot, stir up and taste for salt. Reduce the soup just a bit to thicken it.
Remove the herb sprigs – Add the warm soup to individual bowls. Add crisp crouton on each and top with a dollop of Rouille Sauce in the center.
Add a sliver or two of roast pepper. Enjoy as the crouton melts into the soup!
Rouille Sauce (Garlicky- Mayonnaise)
In a small 3 cup capacity bowl, add the reserved 1 T. roasted garlic and the egg yolk, mix well with a whisk. Add the tomato paste, cayenne and a pinch of sea salt.
Measure the oil in a measuring cup, drizzle in SLOWLY – drop by drop at the beginning until thickening, then in a steady slow stream. Do not rush.
Add the lemon juice and taste for seasonings. For an extra-garlicky assertive flavor, add 1/4 t. minced garlic. Save any extra in a glass, airtight container.
4 slices of bread from a brioche roll (crusts removed)
1 T. extra virgin olive oil
1 small peeled garlic clove
~ Brush the bread with the oil, bake in a 350 oven until golden and crisp.
Rub immediately with the garlic clove, then discard. Add a sprinkle of salt.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.