"Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!"
garlic cloves, plus
extra virgin olive oil
potato, peeled and cubed
carrot, scraped and cubed
celeriac, peeled and cubed
parsnip, peeled and cubed
salt and black pepper
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.
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!
For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
Makes 8 servings.
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Cream of Garlic Soup With Root Vegetables (cont.)