You may also like
Categories:Viewed: 20 - Published at: 9 years ago
Ingredients
- 40 garlic cloves
- 4 tablespoons butter, divided
- sea salt & freshly ground black pepper
- 2 tablespoons honey
- 3 large onions, chopped (about 1 1/4 cups)
- 3 large yukon gold potatoes, cut into 1-inch cubes
- 1 sprig thyme
- 1 bay leaf
- 3 cups chicken broth
- 2 cups 35% cream, divided
Method
- Preheat oven to 400F.
- In a 4-cup baking dish melt 2 tablespoons butter; add garlic and toss.
- Sprinkle with salt and pepper.
- Bake for 15-20 minutes or until garlic is tender and golden brown; stirring halfway.
- Toss 12 cloves with honey; set aside.
- In a large pot over medium heat, melt remaining butter.
- Add onions; reduce heat to medium-low, cover and cook stirring occasionally, for 10 minutes.
- Uncover and cook, stirring often, for 5 minutes.
- Add potatoes, thyme, bay leaf and remaining roasted cloves; saute for 3 minutes over medium heat.
- Stir in broth and 1 cup of the cream.
- Bring to a boil over high heat; reduce heat and simmer, stirring occasionally, for 30 minutes or until potatoes are very tender.
- Remove from heat; let stand for 10 minutes to cool.
- Remove thyme and bay leaf.
- In a blender, in batches, puree until smoooth; return to pot.
- Stir in remaining cream and bring to a simmer.
- Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with reserved honey-roasted garlic.
