Liberty Living

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Soup for the Soul

There is no sustenance quite as soothing as a hot, hearty soup coupled with an aromatic bottle of red. Herewith, a recipe to bring in the new and cure the cold.

Roasted Onion and Garlic Soup
3 unpeeled heads of garlic
8 brown onions, peeled and halved
3 tbsp olive oil
2 cups water
4 cups beef stock
3 potatoes, peeled and chopped
2 tbsp fresh thyme
Cracked black pepper
Shaved parmesan cheese to serve
Toasted bread

Preheat oven to 400 F. Place onions and garlic on a baking sheet, cut side up and drizzle with olive oil, then turn the onions over to cook cut side down. Bake for 45-50 minutes, until garlic and onions are soft. Remove skins from garlic and onions and slice onion insides in half. In a sauce pan add garlic, onions, water, beef stock, potatoes, thyme and pepper. Cook over medium heat for 20 minutes or until soup has slightly thickened. Sprinkle with parmesan cheese and serve with toasted bread.

Pair with a rich red like La Chapelle de Bébian 2003 Vintage from the Coteaux du Languedoc region in France. Available at Liberty Wine Merchants (no relation to us!).