Roasted Garlic Soup With Thyme Croutons

ingredients

• servings: 4
• 4 whole heads garlic
• 1 tablespoon olive oil
• 1 (8 ounce) loaf french bread, cubed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• salt and pepper to taste
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme
• salt and pepper to taste

recipe

preparation time: 10 mins cook time: 50 mins ready time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. bake for about 40 minutes, or until golden brown.
• while the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. add the bread cubes, and stir to coat. spread the cubes out on a baking sheet. bake for about 10 minutes in the oven with the garlic, or until golden brown. stir occasionally for even toasting.
• once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. squeeze both halves to release the roasted cloves into a medium bowl. pick out any pieces of skin that fall in.
• in a large saucepan, combine the roasted garlic, milk, cream and thyme. bring to a simmer over medium heat. simmer for 10 minutes, then puree in a blender. strain through a sieve back into the pan. season with salt and pepper. ladle into bowls, and top with croutons to serve.