(1) bulb elephant garlic
(2) bulb regular garlic
(1) medium size loaf dense bread (french, sour dough- I usually grab what works from the discount section of the bakery)
(1) pie pumpkin or Butternut squash, halved, seeded, roasted and cut down into smaller pieces.
(1) white onion, peeled and chopped
(1) bunch rosemary
(32) oz stock (chicken or veggie)
(1) c. shredded parm or other hard cheese
Cayenne, salt and pepper to taste
Preheat your oven to 325.
Cube the bread, peel the elephant garlic and toss in olive oil, some salt and pepper. Spread on a baking sheet.
Coat the bulbs of regular garlic in olive oil and add to the sheet
Tuck the springs of rosemary in and on top of the bread/garlic yumminess.
Bake in the oven until the bread is toasted and the garlic is soft. Depending on the size of your baking sheet, you may want to do this in batches- the bread will need to be turned at least once during the process.
In the bottom of a large stock pan, saute the garlic in olive oil until translucent. Add the stock, the roasted garlic and the pumpkin. Use an immersion blender to puree the mix until smooth (could also be done in a blender)
Add water to the mix until the soup is thin- like a condensed soup and add your cayenne, salt and pepper. (Remembering that the cheese you add at the end will significantly increase the saltiness)
Simmer for 20 min. Add the croutons a handful at a time letting them soften and start to break down in the soup before adding another handful. I use an immersion blender, but you can let them cook all the way down until the soup is smooth.
The soup when it is complete should be thick, like a broccoli and cheese or potato soup would be. When you have almost gotten to that point, add a handful of cheese and stir til it melts.
It’s really really tasty the day after. When you reheat it, you will need to water it down a little or it becomes wallpaper paste.
From Trish Woolbright