Roasted Garlic and Asiago Cheese Crostini Soup

Ingredients:

Soup

• 6 large heads of garlic
• Olive oil to drizzle
• 6 tablespoons unsalted butter
• 1/4 cup flour
• 4 cups chicken broth
• 1 tbsp dried Italian seasoning
• 1/4 cup heavy cream
• Chopped fresh parsley, for serving

Crostini

• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 0.5 tsp hot Hungarian paprika
• 0.5 tsp dried oregano, chopped
• 1 sourdough baguette, sliced ​​diagonally into 2.5cm thick slices.
• 0.5 cup grated Asiago cheese

Preparation:

1. Prepare the soup:

   
   Preheat oven to 375°F (190°C). Cut the tops off the garlic cloves to expose the cloves and discard any excess skin. Place the garlic on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each of salt and black pepper. Wrap the garlic in foil, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from foil, let cool, and squeeze the garlic into a bowl.
2. In a large, heavy-bottomed saucepan (preferably enameled cast iron), melt the butter over medium heat. Add the roasted garlic and cook, stirring, until lightly browned, about 5 minutes. Add the flour and cook, stirring frequently, until lightly browned, another 5-6 minutes. Add 1 cup of chicken broth and stir. Repeat until all the broth has been added. Gradually pour in 2 cups of water, stirring after each cup. Add the Italian seasoning, 1 1/2 teaspoons of salt, and 1 teaspoon of black pepper, stirring well. Bring to a boil and simmer for 15 minutes.

3. Meanwhile, prepare the crostini:

   
   Increase the oven temperature to 200°C (400°F). In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon black pepper, paprika, and oregano until well combined. Place the bread on a parchment-lined baking sheet and brush with the oil-seasoning mixture. Sprinkle each slice with about 1 teaspoon of grated cheese and bake until the cheese is melted and the bread is golden brown, 8-10 minutes.
   
4. Stir the cream into the soup and simmer over very low heat, stirring occasionally, for another 10 minutes. Season to taste, if necessary. Ladle into small mugs or bowls, sprinkle with parsley, and drizzle with olive oil. Serve with crostini.