| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup, Garlic | 8 | Servings | |
INGREDIENTS
| 1 | lb | Garlic (about 8 heads) |
| 3 | tb | Olive oil |
| 2 | md | Onions, peeled and diced |
| 3 | c | Chicken broth |
| 1/4 | c | Lemon juice |
| 4 | Bay leaves | |
| 1/2 | ts | Dried thyme |
| 4 | c | Milk |
INSTRUCTIONS
Separate the heads of garlic into cloves, but don't bother to peel them. Heat olive oil in a 2 quart pot over medium heat. Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden. Add the onion and cook until soft, another 5 minutes. Add the broth, then the lemon juice, bay leaves and thyme. Increase heat to high and bring to a boil. Lower heat to medium and simmer for 30 minutes. Remove from heat, place contents of the pot in a food processor or blender and puree. Strain garlic puree through strainer into a medium pot over medium heat. Add milk cover, and bring to a boil. Immediatly reduce heat to low and simmer for 10 minutes. Serve hot. Source: Trumps Restaurant, Hollywood, CA Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 12:32:20 -0500 (EST) From: Bill Camarota <gfx4tv@acy.digex.net>
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