44-Clove Garlic Soup with Parmesan Cheese

Step 1: Preheat the oven to 375°F.

Step 2: Place the 26 garlic cloves in small glass baking dish or pie pan. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover the dish tightly with foil and bake until garlic is golden brown and tender, about 40 minutes. Set aside until cool enough to handle, and then squeeze garlic between fingertips to release the cloves into a bowl.

Step 3: Melt the butter in a large saucepan or small Dutch oven (I used a 3 qt. pot) over medium-high heat. Add the onions and thyme and cook until onions are translucent, about 6 minutes. Stir in the roasted garlic cloves, and the 18 raw garlic cloves; cook 3 minutes. Add the chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Use an immersion blender or regular blender to puree the soup until smooth. Return soup to saucepan (if using a regular blender), add the cream, and bring to simmer. Season with salt and pepper to taste.

Step 4: Divide grated cheese among 4 bowls and ladle soup over the top.

Step 5: Serve lemon wedges alongside, and squeeze as much juice as desired into the bowls.