ONION AND GARLIC SOUP
large onions, sliced
8 large garlic cloves, peeled
2 teaspoons olive
2 tablespoons olive oil
5 cups vegetable broth
3 fresh thyme
sprigs or 1 1/2 teaspoons dried
3/4 cup russet potato, peeled and diced
Preheat oven to 325 degrees.
Mix onions, garlic cloves
and 2 teaspoons olive oil in a baking pan. Roast until garlic and onions are
tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium
heat. Add onions and sauté 10 minutes. Stir in garlic.
Add 5 cups
vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
Add diced potato and simmer until tender, about 15 minutes. Cool mixture
slightly. Discard thyme sprigs.
Puree soup in batches in a blender. Return
soup to saucepan. Bring to simmer, thinning with more broth, if desired.
Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with
croutons and serve.