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Roasted Garlic Soup with Thyme Croutons

4 heads garlic
3 cups milk
1 cup cream
Fresh thyme
Salt
Pepper
Extra Virgin Olive Oil

Coat the garlic with olive oil, salt and pepper and roast in a
350-degree oven till cloves are golden brown, about 45 minutes.
Once the garlic is roasted, cut the head in half, from side to
side, exposing all the cloves. Squeeze both halves into a bowl,
discarding any skin. Pick out any fiber from the skin. Bring the
roasted garlic, milk, cream and thyme to a simmer. Allow simmering
for 10 minutes. Puree in a blender, then strain through a very
fine mesh sieve. Season with salt and pepper. Serve with Thyme
Croutons, and a light drizzle of Extra-virgin olive oil.

Serves: 4


For the Croutons

1 small loaf French bread
Olive oil
Fresh thyme
Salt
Pepper

Preheat the oven to 350 degrees. Remove the crust from the bread
with a knife. Cut the loaf into very small cubes. Toss the cubes
with a small amount of olive oil, fresh chopped thyme, salt and
pepper. Place the cubes on a tray and bake until golden brown,
stirring occasionally. Serve while warm.

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