Ingredients
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26 cloves roasted garlic (2-3 heads)
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2 tablespoons olive oil
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2 tablespoons butter
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1 1/2 teaspoons chopped fresh thyme
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18 cloves garlic, peeled
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3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
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1/2 cup whipping cream
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1/2 cup finely grated parmesan cheese (about 2 ounces)
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2 1/4 cups sliced onions
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4 lemon wedges
Instructions
- Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
- Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
- Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
- Working in batches, purée soup in blender until smooth.
- Return soup to saucepan; add cream and bring to simmer.
- Season with salt and pepper.
- Divide grated cheese among 4 bowls and ladle soup over.
- Squeeze juice of 1 lemon wedge into each bowl and serve.