Creamy Garlic Soup

• 1 tablespoon unsalted butter
• 4 cups garlic cloves
• 2 cups vertically sliced sweet onion
• 1 cup cubed peeled potato
• 2 tablespoons fresh thyme leaves
• 4 cups unsalted chicken stock
• 2 cups water
• 3/4 teaspoon kosher salt
• 1 (2-inch) strip lemon rind
• 1 (1-ounce) slice, cubed French bread, stale or oven-dried
• 1/4 cup buttermilk
• 1 1/2 tablespoons sherry
• 1/3 cup toasted breadcrumbs
• 2 tablespoons grated pecorino Romano
• 1 tablespoon parsley
• 2 teaspoons lemon rind

1. Melt butter in a Dutch oven over medium-low heat. Add garlic cloves, onion, potato, and thyme. Cover and cook 25 minutes, stirring occasionally.
2. Add stock, water, salt, and 2-inch strip of lemon rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.
3. Add bread. Stir with a wooden spoon, scraping bottom of pan.
4. Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.
5. Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Stir in sherry. Top soup with a mixture of toasted breadcrumbs, grated pecorino Romano, parsley, and lemon rind.
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unsalted butter, garlic, sweet onion, potato, thyme, water, kosher salt, lemon rind, bread, buttermilk, sherry, breadcrumbs, romano, parsley, lemon rind

Taken from www.myrecipes.com/recipe/creamy-garlic-soup (may not work)