44-clove garlic (and chicken) soup

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  26 Garlic, Roasted(104g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Unsalted Butter
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  2 cup Yellow Onion
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  1.5 tsp Thyme, Fresh
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  3.5 cup Low Sodium Chicken Broth
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  2 cup Chicken, Shredded
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  0.5 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  salt and freshly-ground black pepper
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  4 Lemon(432g)

Instructions

1. 1Preheat oven to 350°F. Place the garlic cloves in a small baking dish, drizzle with olive oil, season with salt and pepper, and toss to coat. Cover tightly with foil and bake for 45 minutes at 350°F until the garlic is golden brown and very tender. Cool slightly, then squeeze the roasted garlic cloves from their skins into a small bowl.
2. 2Melt the butter in a large saucepan over medium-high heat. Add the onion and thyme, cook for 6–8 minutes over medium-high heat until the onion is translucent and softened, stirring occasionally.
3. 3Add the roasted garlic cloves and the remaining fresh garlic cloves to the saucepan, cook for 3 minutes over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the chicken broth, stir well, and bring to a simmer over medium-high heat. Cover and simmer for 20 minutes over medium heat until the raw garlic cloves are completely tender and break apart easily when pressed.
5. 5Working in batches, carefully transfer the soup to a blender and puree until completely smooth. Return the pureed soup to the saucepan over medium heat.
6. 6Add the cooked chicken and heavy cream to the saucepan, stir to combine, and bring to a gentle simmer over medium heat for 2–3 minutes until heated through. Season with salt and pepper to taste.
7. 7Divide the soup evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat if meal-prepped, then top each bowl with grated Parmesan and squeeze fresh lemon juice over the top.