Joseph C. Phillips

2 large garlic bulbs — roasted
1 large shallot — roasted
1 medium onion — sliced
3 large garlic cloves — chopped
5 cups chicken stock
3 tablespoons olive oil
1/4 cup cream
1 bay leaf
1 tablespoon fresh thyme — chopped
1 cup fresh bread crumbs
salt and pepper — to taste
To roast garlic and shallot peel bulbs and place in separate squares of tin foil. Drizzle with olive oil. Add sprigs of thyme, wrap and place in 400 degree oven for one hour.
Heat olive oil in soup kettle
Add onion and saute add chopped garlic and continue cooking until onion is translucent.
Add roasted garlic, shallot, bouquet garni and stock.
Simmer 45 minutes.
Remove bouquet
Add fresh thyme, cream and bread.
When bread is soft puree soup until smooth.
Correct seasoning.
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NOTES:
This soup is marvelous substituting fish or shrimp stock for chicken stock and garnishing with chopped shrimp, bay scallops or rock shrimp.

Yield: 5 servings