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["Preheat the oven to 375 degrees. Break open the heads of garlic, separating the cloves. Do not peel, just flake off the white papery outer skins.
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Place the unpeeled cloves in a baking dish to fit with a piece of parchment paper (tin foil fine too) underneath. Wrap up, cover tightly with foil and roast in the oven for about 35 - 40 minutes (checking after 30 minutes). The garlic will be starting to burst out of their skins, and be a touch golden in color and soft inside. Remove from the oven, cool 5 minutes. In a small bowl squeeze out all of the garlic, discard the skins. Set aside.
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While the garlic roasts, start the base of the soup. In a large 2 quart pot (I use enameled cast iron) add the chicken broth, cubes of celery root and potato. Bring to a boil. Crumble the saffron with your fingertips, and place in a small bowl with 1 T. water to bloom.
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When the soup has come to a boil, reduce to a simmer and add the saffron, water, tomato paste, smoked paprika, hot pepper flakes (to taste) and the
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sage and thyme sprigs.
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Set aside 1 T. of roasted garlic for the rouille sauce. Add the rest of the roasted garlic to the pot.
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Whisk to blend all ingredients, cover and simmer for 20 minutes, or until the vegetable are tender.
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Add 1 cup of broth and half of the vegetables to the carafe of a blender and puree (careful, will be hot).
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Pour the mixture back into the pot, stir up and taste for salt. Reduce the soup just a bit to thicken it.", "To serve:
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Remove the herb sprigs - Add the warm soup to individual bowls. Add crisp crouton on each and top with a dollop of Rouille Sauce in the center.
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Add a sliver or two of roast pepper. Enjoy as the crouton melts into the soup!", "Rouille Sauce (Garlicky- Mayonnaise)
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In a small 3 cup capacity bowl, add the reserved 1 T. roasted garlic and the egg yolk, mix well with a whisk. Add the tomato paste, cayenne and a pinch of sea salt.
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Measure the oil in a measuring cup, drizzle in SLOWLY - drop by drop at the beginning until thickening, then in a steady slow stream. Do not rush.
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Add the lemon juice and taste for seasonings. For an extra-garlicky assertive flavor, add 1/4 t. minced garlic. Save any extra in a glass, airtight container.", "Croutons:
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4 slices of bread from a brioche roll (crusts removed)
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1 T. extra virgin olive oil
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1 small peeled garlic clove
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~ Brush the bread with the oil, bake in a 350 oven until golden and crisp.
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Rub immediately with the garlic clove, then discard. Add a sprinkle of salt.
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This recipe may not be reproduced without the consent of it's author, Karen Sheer.", "http://azestforlife.com"]
