About the Recipe
Ingredients
1 to 2 heads of Garlic (15 cloves)
3 tbsp Olive Oil, divided
2 tbsp Unsalted Butter
2 cups Yellow Onion, thinly sliced
2 tsp chopped Fresh Thyme
4 cups Chicken Broth
1 cup Heavy Whipping Cream
½ tsp ground black pepper
½ tsp ground red pepper
Garnish: Extra Virgin Olive Oil; ground black pepper, fresh thyme
Preparation
Step 1
Preheat oven 350°. Prepare pan with foil.
Step 2
Cut 1/4 " off top end of the garlic, keeping cloves intact. Place garlic, cut side up, on a Sheed of foil. Drizzle with 2 Tbsp olive oil and wrap in foil.
Step 3
Bake until soft, 40-45 mins. Let Cool completely. Squeeze pulp into a small bowl and mash with a fork.
Step 4
In a Medium saucepan, heat butter and remaining 1 Tbsp oil over medium heat. Add onion, shallot and thyme, stirring frequently, until onions are translucent, about 8 minutes. Add reserved garlic pulp; cook, stirring frequently, until tender, about 3 mins.
Step 5
Add Broth; increase heat to med.-high and bring to a boil.
Step 6
Reduce heat to medium; cover and simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool for at least 30 minutes.
Step 7
In a container of a blender, pulse mixture in batches until smooth. Return soup to pan to heat through. Add cream, sprinkle with salt, black pepper and red pepper.
Step 8
Ladle into bowl, garnish with oil, pepper and thyme, if desired.
Step 9
Cover remaining soup, refrigerate for up to 1 week.