Vanilla-Scented Garlic Soup

• Garlic Soup
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 shallots, thinly sliced
• 20 big cloves of garlic, chopped (not too fine, or they are more likely to burn)
• 1 cup dry vermouth (I use Dolin)
• 4 cups vegetable stock (you can substitute chicken stock for a nonvegetarian version)
• 4 cups light cream (half and half or whole milk will also work)
• 1 teaspoon salt, plus a pinch
• 1/2 teaspoon white pepper
• 1 teaspoon vanilla bean paste (or 2 tsp pure vanilla extract)
• Pea and Carrot Medley
• 1 tablespoon olive oil
• 1 large carrot, peeled and diced
• 1 teaspoon fresh thyme leaves (from 5-7 sprigs)
• 1 handful of frozen peas
• 1 generous pinch of salt
• 1 pinch of white pepper

1. Melt the butter in the olive oil in a large (at least 4 quart) saucepan or Dutch oven. Saute the shallots and garlic with a pinch of salt, stirring frequently, until soft but not brown, about 10 minutes.
2. Add the vermouth, stock, and cream. Bring to a soft boil and add 1 tsp salt and 1/2 tsp white pepper, then reduce to a simmer. Simmer until reduced by about one half, about one hour.
3. Using an immersion blender (or transfer to a standard blender), puree the soup until smooth. Turn off the heat and stir in the vanilla.
4. While your soup is reducing, heat one tablespoon of olive oil in a small saute pan over medium high heat. Saute the carrots and thyme with a pinch of salt and white pepper until beginning to soften, about 7 minutes. Add the frozen peas and cook for an additional 2-3 minutes to warm through.
5. Ladle soup into bowls and top with the vegetable medley. Enjoy!

garlic, olive oil, unsalted butter, shallots, garlic, vegetable stock, light cream, salt, white pepper, vanilla bean paste, pea, olive oil, carrot, thyme, handful of frozen peas, generous, white pepper

Taken from food52.com/recipes/32926-vanilla-scented-garlic-soup (may not work)