LOCATION: Recipes >> Soups >> Cream Garlic 04
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Cream Garlic 04
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Creamy Roast Garlic Soup
3 heads fresh garlic
2 tablespoons extra virgin olive oil
Salt and pepper
4 tablespoons unsalted butter
3 cups heavy cream
1 1/2 cups vegetable broth
2 1/2 teaspoons freshly chopped thyme leaves
Preheat the oven to 375F. Slice the garlic in half horizontally.
Brush the top of the garlic with olive oil and sprinkle liberally
with salt and pepper. Place the garlic on a roasting pan and cook
for 1 hour or until the garlic has browned and cloves have softened.
Set aside and let cool. Melt the butter in a large sauce pan, add
the cream and stir until well blended. Press the garlic from the
cloves and add to the cream mixture. Gradually stir in the broth,
Stir in the thyme leaves and let simmer until the soup has thickened
slightly.
Serve with toasted sliced baguette and a mild soft ripened cheese
like Brie.
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