Garlic soup puree

Yield: 8 Servings

Measure Ingredient
1 pounds Garlic (about 8 heads)
3 tablespoons Olive oil
2 mediums Onions, peeled and diced
3 cups Chicken broth
¼ cup Lemon juice
4 Bay leaves
½ teaspoon Dried thyme
4 cups Milk

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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