Baked garlic is a joy: it can be easily transformed into steak sauce or for baked or boiled corn, it can be rubbed on toasted bread with brown, crispy ham, it can be transformed into a creamy soup, in various combinations. Today I will show you one of these possible combinations.
First, you have to bake the garlic, at 180 degrees Celsius, for 35-50 minutes. You can tell if it’s baked by pressing it. If it’s soft, then it is baked. Before putting into the oven (on parchment paper), remove its lower part, the one with the root, which will allow you to easily remove the core.
While the garlic is baking, prepare a vegetable soup. Onions, green onions, leak, bell pepper, hot pepper, a small potato, celery leaves, parsley leaves, all on low temperature, in slightly salted water.
Remove the garlic from the shells (you need two large garlic bulbs for a generous serving, one bulb for a decent serving).
From here on, things can evolve your way. I chose to put the garlic in the blender, along with the soup and the vegetables in it. To make it creamy and also because I love the taste, I added a tablespoon of fine goat cheese and a tablespoon of butter. Also some basil.
For plating, I used chilly pepper oil. It could have been pumpkin or olive, as well as it could have been left out altogether.
A snowball of fresh mozzarella, a tablespoon of goat cheese in the soup or a poached quail egg – all of these can be great additions.