Here in the states, we celebrate Thanksgiving this coming Thursday. Menus are tweaked, turkeys are thawed, and the table extension comes out. This is a time of sharing with loved ones and creating a monstrous feast for an army of at least 40.
Have you thought about a first course yet? This soup would fit the bill perfectly. Rich flavor and oh so creamy.... only a small portion needed to start the meal off right. A perfect pairing for turkey, squash, and cranberry indeed!
Baked Onion and Garlic Cream Soup
6 large onions, cut 1/2 inch slices
2 heads garlic, cloves separated and peeled
5 cups chicken or vegetable broth/stock
1 1/2 tsp. dried thyme
1 tsp. sea salt
1 tsp. coarsely ground black pepper
4 TB unsalted butter
2 cups heavy cream
2 TB chopped fresh Italian parsley
1. Preheat oven to 350 degrees.
2. Place onion and garlic in a roasting pan, add 3 cups of the broth. Sprinkle with the thyme, salt, and pepper. Dot with the butter.
3. Cover the pan with foil and bake for 90 minutes. Stir a few times while baking.
4. Remove the pan from the oven and puree the onions and garlic with the liquid in a blender. Pour the mixture into a soup pot. With the blender on, gradually add the remaining stock and cream and add that mixture to the puree soup.
5. Adjust the seasoning and heat slowly through, but do not boil.
6. Sprinkle with parsley and serve.