Do you really like garlic? Really like it? Then forget garlic capsules – you need roast garlic, or even garlic soup!

Garlic is well known as an aid for the immune system. Indeed, it was used by the UK government during the 1914-1918 war to treat wounds on the battlefields. The population was asked to grow it for this purpose.

It was only with the development of antibiotics during the 1930s that using garlic fell out of fashion

If you don’t like actually eating garlic: then help is at hand – you can get high quality garlic capules these days. And if you hate the taste altogether, then avoid any hint of odour by using a low-odour garlic, but one which is high quality.

If you are a garlic fiend – like the person in this article – then roast a whole garlic slowly, and spread it on your bread.  And that’s where you will find the recipe for garlic soup too.

That’s a bit strong for me, though. I do like garlic ok – but restrict myself to adding one or two cloves (not bulbs!) to my cooking each night. That’s enough – in addition to my garlic supplement.

* Roasted Garlic Soup with Parmesan Cheese *

Ingredients

-- 26 garlic cloves (unpeeled)

-- 2 tablespoons olive oil

-- 2 tablespoons (1/4 stick) butter

-- 2 1/4 cups sliced onions

-- 1 1/2 teaspoons chopped fresh thyme

-- 18 garlic cloves, peeled

-- 3 1/2 cups chicken stock or canned low-salt chicken broth

-- 1/2 cup whipping cream

-- 1/2 cup finely grated Parmesan cheese (about 2 ounces)

-- 4 lemon wedges

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serveInternet site references:

http://shs100.net/how-about-garlic-soup

http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669#ixzz1hzkehSGj