Yield: 6 servings
|6 larges||Onion -- cut into 1/2" slices|
|2||Heads garlic -- separated & peeled|
|5 cups||Chicken broth|
|1½ teaspoon||Dried thyme|
|1 teaspoon||Black pepper -- coarsely ground|
|1 teaspoon||Kosher salt|
|4 tablespoons||Unsalted butter|
|2 cups||Heavy cream|
|2 tablespoons||Parsley -- chopped|
Preheat the oven to 350. Place the onions and garlic in a shallow roasting pan and add 3 cups of the chicken broth. Sprinkle with the thyme, pepper and coarse salt. Dot with the butter. Cover the pan with tin foil and bake for 1½ hours. Stir once or twice while it is baking. Remove the pan from the oven and puree the onions and garlic with the liquid in batches, in food processor until smooth.
With the motor on, gradually add the remaining 2 cups broth and the cream. Pour the soup into a large saucepan. Adjust the seasonings and slowly heat through. Do not allow the soup to boil. Sprinkle with the parsley and serve.
Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-18-95 (21:21) (159) Fido: Cooking