This soup recipe uses a whopping 17 cloves of garlic, for good reason
There are three qualities you want in a weeknight meal: quick, simple, and delicious. Lucky for you, this creamy soup recipe, developed for our “Five-Ingredient Dinners” cookbook, gives you all three.
The secret ingredient here is really no secret, as test cook Carmen Dongo used a whopping 17 cloves of garlic! However, cooking the garlic three different ways mellowed its sharpness and practically transformed it into three different ingredients.
She broiled it, dry-toasted it still in its skin, and turned it into garlic chips to toss with lemon zest and chives for garnish. Treating the garlic this way creates a balanced flavor that you’ll love so much we’re confident this soup recipe will become part of your regular dinner rotation.
Creamy Chickpea, Broccoli Rabe and Garlic Soup
Serves: 4 to 6
6 tablespoons extra-virgin olive oil, divided
1 pound broccoli rabe, trimmed and cut into 1-inch lengths
17 garlic cloves (1 minced, 8 sliced, 8 unpeeled)
1 teaspoon salt
1 teaspoon grated lemon zest plus 2 tablespoons juice
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