Garlic cream soup

Ingredients

• 750 ml Chicken stock, low sodium
• 200 ml Heavy cream
• 20 clove Garlic, peeled, divided to cloves
• 2 pcs Onion, peeled, chopped
• 1 pcs Potato, peeled, diced
• 1 pcs Bay leaf, whole
• 1 sprig Thyme, fresh, chopped
• 4 tbsp Butter, unsalted
• 2 tbsp Honey
• 1/2 tsp Black pepper, fresh ground
• 1/4 tsp Salt, fresh ground

Method

1. Preheat oven to 200°C and melt 2 tablespoons of butter in 1-liter-capacity baking dish.
2. Add peeled garlic cloves and toss to coat.
3. Bake the garlic for 15-20 minutes, stirring halfway through. Once done, reserve 12 cloves, toss them with honey then place aside.
4. Melt remaining butter in a medium sauce pot and add onions.
5. Reduce heat to medium and cook the onions for 10 minutes, covered. Uncover then cook onion for 5 minutes more, stirring.
6. Toss in the potato, bay leaf, thyme, and roasted garlic cloves. Cook for 3-5 minutes, stirring.
7. Stir in stock and 250ml cream. Bring to a boil over high heat and reduce heat instantly.
8. Simmer the soup for 30 minutes, stirring occasionally or until the potatoes are tender.
9. Remove the soup from heat and let stand for 10 minutes.
10. Discard bay leaf and thyme. Purée the soup using an immersion blender then stir in remaining cream.
11. Serve soup in bowl and top with honey-glazed garlic cloves.