Ingredients
26clovesgarlic,unpeeled
2tbspolive oil
2tbspbutter,(¼ stick)
2cupsonions,sliced
1½tspfresh thyme,chopped
18clovesgarlic,peeled
3½cupschicken stock
2cupschicken,shredded cooked, optional
½cupheavy whipping cream
2ozfinely grated parmesan cheese,(½ cup)
salt and freshly-ground black pepper
4lemon wedges
Preparation
Preheat oven to 350 degrees F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook for about 6 minutes or until onions are translucent.
Add roasted garlic and 18 raw garlic cloves and cook for 3 minutes. Add chicken stock; cover and simmer for about 20 minutes until garlic is very tender.
Working in batches, puree tge soup in a blender until smooth. Return soup to saucepan; add shredded chicken and cream, and bring to simmer. Season with salt and freshly-ground black pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
