This soup recipe uses a whopping 17 cloves of garlic, for good reason

Staff, America's Test Kitchen on Mar 22, 2023

3 tablespoons minced fresh chives, divided

2 (15-ounce) cans chickpeas, undrained

1. Adjust oven rack 4 inches from broiler element and heat broiler. Brush a rimmed baking sheet with 1 tablespoon olive oil.

2. Toss broccoli rabe with 2 tablespoons oil, minced garlic, and 1/2 teaspoon salt, then spread in an even layer over the prepared sheet. Broil until exposed leaves are well browned, about 2 minutes. Toss to expose unbrowned leaves then return sheet to oven and broil until most leaves are well browned and stalks are crisp-tender, about 2 minutes; set aside.

3. Heat 3 tablespoons of oil and the sliced garlic in a large saucepan over medium heat, stirring constantly once garlic starts to sizzle. Cook until garlic is light golden, 3 to 5 minutes. Using a slotted spoon, transfer garlic to a bowl and toss with lemon zest and 1 teaspoon chives. Set aside.

4. Carefully wipe out the saucepan. Toast unpeeled garlic in the now-empty saucepan over medium heat until skins are beginning to brown, about 5 minutes. Remove from saucepan and let cool. Peel garlic then return to the now-empty saucepan along with chickpeas and their liquid, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a simmer and cook over medium-low heat until chickpeas begin to break down, 5 to 7 minutes.

5. Working in batches, process soup in a blender until smooth, about 2 minutes. Return soup to again-empty saucepan, stir in broccoli rabe, and adjust consistency with extra hot water as needed. Cook over medium heat until warmed through, about 2 minutes. Stir in remaining chives and lemon juice. Serve with garlic chips.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)