44-clove garlic (and chicken) soup

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  Garlic
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  Olive oil(30g)

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

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  Unsalted Butter(30g)
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  Yellow Onion(480g)
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  Thyme, Fresh(8g)
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  Garlic
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  Low Sodium Chicken Broth(840g)
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  Chicken Breast, Grilled(480g)
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  Cream, Heavy Whipping(120g)
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  Parmesan Cheese(120g)

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

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  salt and freshly-ground black pepper
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  Lemon

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 over medium heat 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 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 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. 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, or ladle directly into serving bowls.
8. 8To serve, top each bowl with grated Parmesan and squeeze fresh lemon juice over the top.