Roasted garlic soup

Tags: garlic, soup
. Serves 4. 15 steps
2 tablespoons butter   Cook 6 minutes or until onions are translucent   Puree until smooth Put bread and parmesan in the bottom of each bowl, and ladle soup over. Squeeze lemon juice into each bowl.
2 1/4 cups onions sliced
1 1/2 teaspoons fresh thyme chopped
18 cloves garlic peeled cook 3 minutes
26 cloves garlic, unpeeled Toss; place in baking dish; cover tightly; bake in moderate oven 45 minutes or until golden-brown and tender; leave to cool Squeeze garlic between fingertips to release cloves; discard skin
2 tablespoons olive oil
salt and pepper
3 1/2 cups chicken stock   add; cover, simmer 20 minutes or until garlic is very tender
1/2 cup whipping cream   Stir in and bring to a simmer
1/2 cup parmesan grated
4 thin slices sourdough bread baked in slow oven until hard
1/4 lemon's juice
Soup can be prepared 1 day ahead. The instructions suggest you refrigerate it after adding the cream; I'd refrigerate it before adding the cream.