Creamy Garlic Soup with Parmesan

I would avoid this for people on blood thinner medications or if they are scheduled for any type of surgery. Otherwise, a lovely, immune, and heart-healthy dish.

• 3 roasted garlic heads, (see above), cloves squeezed out
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons thyme
• Paprika for garnish
• 3 1/2 cups chicken stock or veggie broth
• 1/2 cup ½ and ½
• 1/2 cup finely grated Parmesan cheese

Melt butter in a heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent about 6 minutes. Add roasted garlic, chicken stock; cover and simmer for 10 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add ½ and ½ and bring to simmer. Season with salt and pepper. Top with Parmesan and a dash of paprika.

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Creamy Garlic Soup with Parmesan

I would avoid this for people on blood thinner medications or if they are scheduled for any type of surgery. Otherwise, a lovely, immune, and heart-healthy dish.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 3 roasted garlic heads (see above), cloves squeezed out
• 2 tablespoons 1/4 stick butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons thyme
• Paprika for garnish
• 3 1/2 cups chicken stock or veggie broth
• 1/2 cup ½ and ½
• 1/2 cup finely grated Parmesan cheese

Instructions

1. Melt butter in a heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent about 6 minutes. Add roasted garlic, chicken stock; cover and simmer for 10 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add ½ and ½ and bring to simmer. Season with salt and pepper. Top with Parmesan and a dash of paprika.