|1 pounds||Garlic (about 8 heads)|
|3 tablespoons||Olive oil|
|2 mediums||Onions, peeled and diced|
|3 cups||Chicken broth|
|¼ cup||Lemon juice|
|½ teaspoon||Dried thyme|
Separate the heads of garlic into cloves, but don't bother to peel them.
Heat olive oil in a 2 quart pot over medium heat. Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes. Add the broth, then the lemon juice, bay leaves and thyme. Increase heat to high and bring to a boil. Lower heat to medium and simmer for 30 minutes. Remove from heat, place contents of the pot in a food processor or blender and puree. Strain garlic puree through strainer into a medium pot over medium heat. Add milk cover, and bring to a boil. Immediatly reduce heat to low and simmer for 10 minutes. Serve hot.
Source: Trumps Restaurant, Hollywood, CA Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 12:32:20 -0500 (EST) From: Bill Camarota <gfx4tv@...>
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