Garlic Soup Puree
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
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