Garlic and Onion Soup

 INGREDIENTS

Head of garlic - 1 

 

Olive oil - 1 1/2 tsp (divided) 

 

Leeks - 2 1/2 cups (sliced) 

 

Large onions - 4 (thinly sliced) 

 

Salt - 1 tsp (divided) 

 

Thyme - 2 tsp

 

All-Purpose flour - 2 tbsp

 

Dry white wine - 1/3 cup 

 

Vegetable broth - 4 cups 

 

Whole milk - 2 cups 

 

Thyme - 6 stalks (garnish)

 

Ground black pepper - to taste 

 

 

Method of preparing the  Soup: 

First, heat the oven to 350°F (180°C) and line a baking pan. 

 

Now peel the outer shell of the garlic head, but don’t separate the garlic cloves from each other. 

 

Wrap the garlic in aluminum foil, place it on the pan, and bake for 1 hour.

 

After baking the garlic, let it cool for about 10 minutes, then peel and place in a small dish until use. 

 

While the garlic is in the oven, heat 1 tablespoon oil in a large pot over medium heat, add onion and leek, and cook for about 30 minutes while stirring occasionally. 

 

Add a little water if the onion starts to cook too quickly. 

 

Add half a teaspoon of salt to the onion and the teaspoon of thyme and mix well. 

 

Cook for another 30 minutes or until the onion begins to turn golden brown. (Here too you can add a little water if the onion starts to brown too quickly). 

 

Now add the flour to the pot with the onion and stir for about a minute, pour the wine and the vegetable stock and bring to a boil. 

 

Then lower the flame and cook for about 30 minutes. 

 

After cooking for 30 minutes, place the peeled garlic into a food processor, pour in the contents of the pot and the rest of the salt in the recipe, and blend until smooth (you may need to blend the contents in two rounds if your food processor is too small).

 

Once blended, pour the mixture into a large pot, add the milk and cook for about 8 minutes or until the soup is well heated through. 

 

Transfer to serving bowls, place thyme leaves for decoration with a bit of coarsely ground black pepper, and serve.

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