Roasted Garlic Soup 8.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Plate Lab Feb 25, 2016

With this mellow, savory and creamy soup, chef Austin Fausett channels his experience of making knoblauchsuppe in Austria. At Trummer's on Main in Clifton, Va., he serves the starter with additional fancy garnishes, such as black garlic chips, grilled scallions and edible flowers. But you'll get the full effect with this rendition.

A high-powered blender such as a Vitamix is preferable for processing the soup mixture.

Make Ahead: The soup can be refrigerated a day in advance. The whipped cream can be refrigerated a few hours in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 3 quarts

  • For the soup
  • 3 slices rye bread (crusts removed), cut into bite-size cubes (about 3 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 4 whole heads garlic
  • 1 yellow onion, cut into chunks
  • 1 rib celery, cut into chunks
  • 1/2 medium celery root (celeriac), peeled and cut into chunks
  • 1/4 cup good-quality dry sherry
  • 7 cups homemade or no-salt-added vegetable broth
  • 1 1/2 cups heavy cream
  • 1 cup ciabatta bread cubes
  • 2 teaspoons freshly ground white pepper
  • For serving
  • 1 cup heavy cream
  • 2 tablespoons lemon-flavored vodka, such as Absolut Citron
  • Finely chopped chives


For the soup: Preheat the oven to 350 degrees. Toss the rye bread cubes, a pinch each of salt and black pepper and a good drizzle of the oil in a bowl until the bread is well coated. Cut the tops off the heads of garlic so the cloves are just exposed; wrap each head in aluminum foil and place on one side of a baking sheet; spread the coated rye bread cubes on the other side in a single layer. Roast for 45 minutes, shaking the sheet once or twice to move the croutons around. (They might reach golden-brown doneness before the garlic is fully roasted; start checking them after 30 minutes and remove accordingly.) Cool completely; reserve the croutons in a bowl and unwrap the garlic heads.

Heat the 1/4 cup of oil in a large, deep saucepan over medium heat. Once the oil shimmers, add the onion, celery and celery root, stirring until evenly coated. Squeeze in the roasted garlic cloves, discarding the spent heads. Cook for about 10 minutes or until the vegetables are just starting to soften and pick up a little color, then pour in the sherry. Increase the heat to medium-high; cook for 10 to 15 minutes or until the sherry has reduced greatly and is syrupy.

Add the broth and heavy cream, stirring to incorporate; once the soup mixture is close to bubbling, reduce the heat to medium-low; cook, stirring occasionally, for 45 minutes or until all the vegetables are tender.

Remove the center knob from the lid of a high-powered blender and place a towel over the opening; working in batches, puree the soup mixture with the cup of ciabatta bread cubes, 1 teaspoon of salt and the ground white pepper until smooth. If desired, strain through a fine-mesh strainer. Keep the soup warm over medium-low heat. Taste, and add salt and/or pepper as needed.

For serving: Use a stand mixer or handheld electric mixer to beat the heavy cream to stiff peaks. Use a flexible spatula to fold the lemon-flavored vodka into the whipped cream.

Divide the soup among individual warmed bowls. Spoon generous dollops of the flavored whipped cream onto each portion, then scatter over the chives and rye bread croutons. Serve warm.

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Recipe Source

Adapted from Austin Fausett, executive chef at Trummer's on Main in Clifton, Va.

Tested by Bonnie S. Benwick.

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