Contact Author
Ballantrae 44 Clove Garlic Soup


2 tablespoons kosher salt
26 Barbismoked™ Cold Smoked Garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 Barbismoked™ Thyme and Lemon Smoked Garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
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
Set aside to cool
Once cool, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl

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; 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 cream and bring to simmer
Season with salt and pepper

To Serve:

Divide grated cheese among 4 bowls and ladle soup over
Squeeze juice of 1 lemon wedge into each bowl and serve.


Serves 4

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Adapted from a recipe featured on