Roasted Garlic Soup

4 Heads of Montana Stinking Rose Garlic

3 cups milk

1 cup cream

Fresh Thyme



Extra Virgin Olive Oil

Coat the garlic with olive oil, salt and pepper and roast in 350 degee oven until the cloves are golden brown (about 45 minutes). Cut the clove in half from side to side exposing the cloves. Squeeze the cloves into a bowl and discard any skin and pick out any fiber from the skin. Bring the roasted garlic, milk, cream and thyme to a simmer. Simmer for 10 minutes. Puree in a blender, and then strain through aa fine mesh sieve. Season with salt and pepper. Serve with Thyme croutons.

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