WHOPPING 17 CLOVES OF GARLIC, FOR GOOD REASON

By America’s Test Kitchen

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

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.