Roasted Garlic-Thyme Soup
Recipe provided by Mary Sue Milliken and Susan Feniger

Watch the preparation video for this dish.

Difficulty: Easy
Servings: 6

Vegetable Stock:

2 tablespoons olive oil
1 large onion, diced
1 celery stalk, chopped
2 large carrots, chopped
1 large leek, thoroughly washed and chopped (include about two-thirds of the green part)
1 small bunch of thyme
2 bay leaves
12 black peppercorns
2 quarts chicken stock, ideally homemade

Soup Ingredients:

1 large bunch of thyme
Approximately 15 cloves of roasted garlic (see instructions below)
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
6 thin slices French bread, toasted and rubbed with a cut garlic clove (for garnish)
2 tablespoons grated Parmesan cheese
6 small thyme sprigs (for garnish)

Roasted Garlic:

1 whole head garlic, unpeeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation Instructions:

1. In a large, heavy saucepan, warm the olive oil over very low heat. Add the chopped celery, onion, carrots, leek, and thyme. Gently cook for about 30 minutes, stirring occasionally, until the vegetables are very soft and lightly browned. Keep the heat low to avoid burning.

2. Add the bay leaves, peppercorns, and chicken stock. Increase the heat to bring the liquid to a boil, then immediately reduce to very low, cover, and simmer for 15 to 20 minutes.

3. Strain the stock into a clean pot, pressing on the vegetables to extract maximum flavor; discard the solids.

4. Add the large bunch of thyme to the strained broth and simmer for an additional 15 minutes, then strain again.

5. Stir in the roasted garlic cloves, cream, salt, and pepper. Adjust seasoning to taste and heat through. Serve hot in warmed bowls.

6. Top each bowl with a toasted garlic-rubbed crouton sprinkled with Parmesan and a small thyme sprig for garnish.