Roasted Garlic Soup with Grilled Ribeye

Soup ingedients:
4 huge heads of garlic
1 medium onion
Olive oil
Salt and pepper
5 cups chicken stock
1/2 cup cream
1 tsp Hungarian paprika
1 tsp italian seasoning
1 tsp sugar
1/2 cup asiago cheese, shredded
2 fresh cloves of garlic, minced
1/4 cup flour
6 tbsp butter

Crostini ingredients:
1 loaf of Italian bread or sourdough, sliced
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp oregano
2 garlic cloves, minced
1 cup of shredded asiago
Dash of pepper

Directions:
1. Slice tops off the garlic head and expose the cloves. Peel the onion and cut in half.
2. Put 2 pieces of foil on a baking sheet, ready to make 2 little foil packets. Put 1/2 of an onion in each and 2 garlic heads in each. Drizzle with olive oil and salt and pepper. Close up loosely and put in a 375 degree oven for 70 minutes.
3. Let the garlic and onions cool.
4. Heat the butter in a heavy bottom soup pot. Squeeze the garlic into the butter and toss the onion in. Add some seasonings here now.
5. Cook for 5 minutes or so. Add in flour and stir. Make a roux that is a dark blonde color.
6. Begin adding the stock, 1 cup at a time. Stir constantly.
7. Take an immersion blender and smooth out the soup. You can also toss in a blender here.
8. Add the sugar and remaining seasoning. Simmer for at least 1 minutes, stirring often.
9. Remove from heat of you aren't ready to serve yet. When you are ready to serve, put the heat on low, stir in the cream and asiago. Let simmer on low for 10 minutes. Taste for seasoning.
10. Serve with crostini and drizzle of olive oil, sprinkle of asiago or chopped parsley.

To make the crostini, slice the bread in small pieces. Combine the seasonings and oil in a bowl. Brush the bread on one side with oil mixture. Top with a pinch of asiago. Put in 400 degree oven for 10 minutes or until crispy.

I splurged on some poterhouse steaks tonight. I went out on the grill on this 65 degree day. 16 oz porterhouse steaks rubbed with Weber Grill Chicago Steak seasoning for about 8 minutes each side make a wonderful steak. Internal temperature should be 140 degrees for medium, let them rest for 10 minutes and you will have a wonderfully cooked steak.

Today's wine pairing:
Cooper's Hawk
Sangiovese Merlot
Complex, Tuscan style wine made in California. Balanced fruit flavor with rich tannins. This is a great wine to pair with complex food flavors like tonight's meal.

Enjoy.