Roasted Garlic Soup with Parmesan Croutons

americastestkitchen.com

Nadine Hupperetz

subheading: GATHER YOUR INGREDIENTS:

60 garlic cloves, peeled (1 1⁄2 cups)

1⁄2 cup extra-virgin olive oil, divided

9 sprigs fresh thyme, divided

3 cups thinly sliced onion

1 teaspoon table salt, divided

6 cups chicken broth

1 (1½-ounce) Parmesan cheese rind, plus 2 ounces Parmesan, grated (1 cup)

1 teaspoon pepper, divided

6 ounces crusty sourdough bread, cut into ½-inch cubes (5¼ cups), divided

1 tablespoon chopped fresh dill

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Rimmed Baking SheetsThe Best Slotted Spoons

note: BEFORE YOU BEGIN

Five to six heads of garlic will yield 60 cloves. You can also use prepeeled garlic, if preferred. If you do, look for prepeeled garlic in transparent packaging so that you can make sure it looks fresh. You can substitute any crusty bread (such as baguette or ciabatta) for the sourdough.

Directions at americastestkitchen.com

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