Garlic Soup


Serves 4 
3 Garlic heads, peeled
5 cups chicken (or vegetable) broth
extra virgin olive oil
4 thyme sprigs
salt and pepper
2 tablespoons flour
1 tablespoon butter
In a small heavy-bottomed saucepan, place the garlic and two sprigs of thyme and add enough olive oil to just cover the garlic completely. Cook the garlic over low heat until lightly browned, about 25 to 30 minutes. The garlic should be really tender at this point. Do not let it brown too much or else it will taste bitter. Strain the garlic (keep the garlic infused oil for cooking, it’s amazing) Place the garlic in a pot and add 1 tablespoon of the garlic oil, with the back of a spoon, mash all the garlic. Turn the heat to low and add the butter and flour, cook for about two minutes, stirring constantly then add the chicken broth and the rest of the thyme and season with salt and pepper to taste. Boil for 15 minutes, strain the soup and return to the pot to keep it warm until ready to serve.
Note: This is no a super thick soup but you can add heavy cream to make it a bit richer.
For the croutons
Slices of bread
Blue cheese
Chopped scallion to serve
In a baking sheet lined with a silicon math, arrange the bread slices and brush them with some garlic infused oil. Add blue cheese on top and place it under the broiler for a couple of minutes until the cheese melts and the bread is golden brown and place a slice of bread on each bowl of soup. Sprinkle with scallions.
Garlic Soup

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