Cream Of Garlic Soup With Root Vegetables

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 20 garlic cloves, plus
• 5 garlic cloves
• 1/2 cup extra virgin olive oil
• 1 large potato, peeled and cubed
• 1 medium carrot, scraped and cubed
• 2 medium onions, cubed
• 1 medium celeriac, peeled and cubed
• 1 small parsnip, peeled and cubed
• 3 quarts water
• salt and black pepper
• 1 sprig fresh thyme
• 1/2 cup heavy cream

Recipe

• 1 preheat your oven to 375*f. place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. bake 30 minutes, or until tender.
• 2 in a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. straiin and add the 1/2 cup heavy cream. taste and adust seasonings. serve and enjoy!
• 3 for a decorative presentation, serve with puff pastry croutons, posted seperately.
• 4 makes 8 servings.