Ingredients:
20 garlic cloves, plus
5 garlic cloves
1/2 cup extra virgin olive oil
1 large potatoes, peeled and cubed
1 medium carrots, scraped and cubed
2 medium onions, cubed
1 medium celeriac, peeled and cubed
1 small parsnips, peeled and cubed
3 quarts water
salt and black pepper
1 sprig fresh thyme
1/2 cup heavy cream
Directions:
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.
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!
For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
Makes 8 servings.
Servings: 8
Time preparation: 15 min.
Time total: 90 min.