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: 1 hr 30 mins
• Serves: 8

Ingredients

• 20  garlic cloves, plus
• 5  garlic cloves
• 1⁄2 cup extra virgin olive oil
• 1  large potato, peeled and cubed
• 1  medium carrot, scraped and cubed
• 2  medium onions, cubed
• 1  medium celeriac, peeled and cubed
• 1  small parsnip, peeled and cubed
• 3  quarts water
•  salt and black pepper
• 1  sprig fresh thyme
• 1⁄2 cup heavy cream

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.