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Garlic Soup

1 head oak-smoked garlic
2 Tbls. olive oil
3 Tbls. butter
1 large onion, finely chopped
3 cups chicken stock
4 slices day-old crustless white bread
2/3 cup light cream
1 ounce blanched almonds, finely chopped
chopped fresh parsley or chives, to garnish

Separate the garlic cloves, removing the papery skins. Heat the
oil in a pan, add the garlic, and cook for 10-15 minutes until
tender. Remove from the heat. Cook, then skin. Roughly chop the
flesh.

Melt the butter in a large saucepan, add the garlic and onion,
cover, and cook over low heat for 10-15 minutes until the onion is
soft. Pour in the stock, add the bread, and simmer for 30 minutes.

Transfer the soup to a blender or food processor. Add the cream
and almonds and blend until smooth. Garnish and serve. Serves 4

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