Cream of Garlic Soup With Root Vegetables

“Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
  2. In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
  3. For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
  4. Makes 8 servings.

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