Cream of Roasted Garlic Soup
Info
Time
Difficulty
Servings
Ingredients
8 tablespoons olive oil
2 onions large, yellow, chopped
1 head garlic
4 teaspoons thyme
4 bay leaves
1/2 teaspoon sage ground
2 quarts chicken stock
1 bread French, day loaf
4 cups heavy cream
4 teaspoons butter cubed
In a stock pot, saute onions in olive oil for about 7 minutes. Add garlic, thyme, bay leaves and sage. Saute until onions are golden brown and soft, approx. 8 more minutes. Add chicken stock and bring to a simmer. Tear French bread into chunks and simmer until bread absorbs chicken stock. Add cream and remove from heat. Puree in a food processor. Stir in butter for shine and flavor. Salt & Pepper to taste. Garnish with parsley or croutons and serve immediately. Will keep in refrigerator for 3-4 days.
Diane ’98
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