Cream of Garlic Soup With Root Vegetables

• 20 garlic cloves, plus
• 5 garlic cloves
• 12 cup extra virgin olive oil
• 1 large potato, peeled and cubed
• 1 medium carrot, scraped and cubed
• 2 medium onions, cubed
• 1 medium celeriac, peeled and cubed
• 1 small parsnip, peeled and cubed
• 3 quarts water
• salt and black pepper
• 1 sprig fresh thyme
• 12 cup heavy cream

1. Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil.
2. Bake 30 minutes, or until tender.
3. In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes.
4. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes.
5. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor.
6. Straiin and add the 1/2 cup heavy cream.
7. Taste and adust seasonings.
8. Serve and enjoy!
9. For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
10. Makes 8 servings.

garlic, garlic, extra virgin olive oil, potato, carrot, onions, celeriac, parsnip, water, salt, thyme, heavy cream

Taken from www.food.com/recipe/cream-of-garlic-soup-with-root-vegetables-158764 (may not work)