Roasted Garlic Soup

Serves: Six | Prep: 20 min | Cook: 50 min

Ingredients:

Roasted Garlic Soup:
3 whole heads of garlic
2 Tbsp olive oil
1 tsp salt, divided
1 tsp pepper, divided
2 Tbsp butter
1 onion, chopped
2 tsp fresh thyme, minced
1/2 cup white wine
4 cups vegetable stock
1 large potato, peeled and cubed
1/2 cup heavy/double cream
1/2 cup parmesan cheese, grated

Garnish:
Parmesan Shavings
Croutons

Directions:
Preheat oven 400F/200C.

Peel away and discard the papery outer layers from the whole heads of garlic, then cut 1/4-1/2- inch off the top of each bulb. Place the bulbs on a piece of foil or in an ovenproof dish with a lid. Drizzle with olive oil, sprinkle with 1/2 teaspoon salt and pepper, then wrap in foil or cover with the lid. Roast for 30–40 minutes, until the garlic is soft and tender. Let cool slightly before handling.

For the soup, melt the butter in a Dutch Oven over medium high heat. Add onion and cook for 3–5 minutes, until softened. Stir in the thyme along with the remaining 1/2 teaspoon salt and pepper, cook for 1 minute. Pour in wine, stir, and let cook for 1–2 minutes. Add the stock, potato, and the roasted garlic, then bring to a boil. Reduce the heat and simmer for 15–20 minutes, until the potato is tender. Use an immersion blender, blend the soup until smooth, then stir in the cream and Parmesan cheese. Ladle into bowls and garnish.

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