Roasted Garlic Soup

Ingredients:

• 1/4 cup olive oil
• 4 bulbs of oven roasted garlic (around 40 cloves)
• 2 onions (thinly sliced)
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper (to taste)
• 4 egg yolks
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat.Add the sliced garlic and onions, cooking for about 10 minutes, or until soft and translucent. Stir occasionally to prevent burning.
2. Add the vegetable broth to the pot along with the dried thyme and bay leaves. Add salt and pepper to taste.
3. Bring to a gentle simmer and cook for 20-30 minutes, allowing the flavors to meld.
4. Remove the bay leaves from the pot. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the blended soup to the pot.
5. In a mixing bowl, whisk together the egg yolks and heavy cream. Slowly add a ladle of the hot soup to the cream mixture while whisking constantly to temper the eggs.
6. Stir the tempered egg and cream mixture back into the pot. Heat gently over low heat, being careful not to let the soup boil, as this may curdle the eggs.
7. Serve with cheesy garlic bread, or rustic white bread.

Adapted from: Excelite Host