Big Stinky Soup

A few years ago we had a dinner party where every couple was expected to bring a specific course and a bottle of wine (or two) to accompany it. We had 5 couples who brought an appetizer, salad, soup, a main course and dessert. For this particular evening, we made the soup; a Roasted Garlic Soup that we had found in the Bon Appetit magazine. Now, we love garlic but this is the most garlicy recipe I have ever made. Since everyone ate it, it wasn’t a big deal but the next day, the garlic was still oozing from our pores! I lost this recipe until recently, but I am looking forward to making it again. I wouldn’t change a thing, but let me know what you think.

Roasted Garlic Soup with Parmesan Cheese

26 garlic cloves, unpeeled
2 tblsp olive oil
2 tblsp butter
2 1/4 cups sliced onions
1 1/2 tsp chopped fresh thyme
18 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
4 lemon wedges

Preheat oven to 350 degrees F. Place 26 garlic cloves in small glass baking dish. Add 2 tblsp. 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.
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 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 a simmer. Season with salt and pepper. (Can be prepared a day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated chese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon into each bowl and serve. Serves 4.