We had a bumper crop of delicious garlic this year. It’s organically grown right here on our farm. One of our favorite ways of using it is in this delicious soup – perfect to ward off an early November chill;
44-Clove Garlic Butternut Crab Soup with Parmesan Cheese
Adapted From Bon Appetit, February 1999
26 garlic cloves (unpeeled)
1 small butternut squash (optional)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
6 oz – canned crab meat
1/2 cup half and half or milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
If you choose to add butternut squash, peel the squash and cube it. Toss them with some olive oil and salt, put them on a cookie sheet and roast them in the oven with the garlic for 30-45 minutes until soft and slightly caramelized.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock & butternut squash; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add half and half (or milk) and crab.
Bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.