When I found this recipe, it was 44-clove garlic soup. But, as they said, it was more than enough for 3 people. So I halved it. 22-clove garlic soup… does it have the same ring to it? It certainly has the same garlic fabulosity to it, and since most of the cloves are roasted, it’s not all AHH OH MY GOD THE GARLIC in your mouth. I wonder if it might still be as good without making it creamy - maybe even without chucking it in the blender (or using the immersion blender, if you’ve got one). That would mean you’d have whole cloves floating around in your bowl, though, and those would be the non-roasted ones. So maybe bashing them with the back of a spoon or something first. I don’t know. I mean, it was good and the consistency was fine when we were eating it, but the leftovers got all congealed in the fridge, and the photo isn’t completely lying when it makes it look more grey than brown. So it’s not beautiful. If you can get past that, you’re fine; we got past it both in its original incarnation and as leftovers.

Garlic Soup

Ingredients
13 cloves of garlic, unpeeled
7 cloves of garlic, peeled
1 tbsp olive oil
1 tbsp butter
1 small onion or half a medium-sized one, diced
1/4 cup white wine
1/4 cup greek yogurt
1 tsp oregano
2 cups chicken stock
1/4 cup milk
1 oz parmesan
salt and pepper
if you have chives to garnish it with, do so… if you’re me, don’t

Method
Preheat oven to 350.
Lay out your 13 unpeeled cloves of garlic on a baking sheet and douse them with olive oil, salt, and pepper.
Bake for 30 minutes or until the skins are getting brown - it may take longer; the original, with twice as many cloves, took 45 minutes, but I don’t want to lead you astray into burnt garlic land.
Set them aside to cool while you do the other stuff.
Melt the butter in a soup pot.
Saute your onion and oregano in it until the onions are soft and translucent.
Add your non-roasted garlic, and also squeeze/scrape the roasted ones out of their husks into the pot.
Cook for another 3 minutes.
Add the stock and the wine and simmer for half an hour or until you can smash the whole cloves with a spoon… which maybe you should do, like I was discussing earlier.
Now, you can choose to make it a pureed soup or not, but if you do, now’s the time. Chuck it in the blender until it’s smooth (or use an immersion blender).
If you want to make it creamy as well, put it back in the pot and stir in the milk and yogurt until combined.
Either way, you’re done now. Salt and pepper to taste, garnish with the cheese, and you’re all set. Well, unless you have attractive chives to scatter on top of it.

See what I mean, though?