Garlic Soup Puree

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Title: Garlic Soup Puree
Yield: 8 Servings
Categories: Soups, Garlic


1 lb Garlic (about 8 heads)
3 tb Olive oil
2 md Onions, peeled and diced
3 c Chicken broth
1/4 c Lemon juice
4 Bay leaves
1/2 ts Dried thyme
4 c 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