All cooked out.
The first one we made was this roasted garlic soup recipe from Epicurious. (Please note that we doubled the recipe--so we used 88 cloves of garlic.) Oh man, is this good. The garlic really mellows out and becomes almost sweet. And the cheese and the cream! Delicious.
Our second soup was one of Mark Bittman's recipes from How to Cook Everything: Roasted Garlic Soup with Arborio Rice and Peas. We doubled this one, too, but even that only used 16 cloves of garlic. I'll give you the doubled recipe, along with some "modifications" (ie, "not reading the recipe correctly") I made during cooking (ALL my fault--the FG was working on the Epicurious soup).
Roasted Garlic Soup with Arborio Rice and Peas
Place 8 T. olive oil in a large soup pot on medium heat. Add 16 peeled cloves of garlic and cook, stirring occasionally, until the garlic is golden brown. Remove the garlic from the pot and set aside. Add 1 c. arborio rice to the pan and stir for 30 seconds. Add 8 c. vegetable stock, 1 T. ground cumin, and 1 t. chili powder. Stir, bring to a simmer, and cook for about 12 minutes, or until the rice is cooked. Chop the garlic coarsely and return to the pot, along with 1 c. thawed frozen peas. Add salt and pepper to taste.
I haven't tried it yet, but I think this would be really good with shrimp added.
And then later this evening I made a Belgian chicken stew (with a beer broth!). This was DELICIOUS. If you want the recipe, let me know, and I'll send it to you. I am all cooked out at this point and I don't feel like thinking about food anymore.
Woah. I don't think I've ever said that before!