Roasted Garlic and Gruyere Soup

By nannydeb • February 17, 2010 • 0 Comments

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Author Notes: This is NOT on your diet. However, this soup would be great as a small first course. - nannydeb

Serves 2

2 garlic bulbs, this will be to your taste as to how much you want to add to the soup
1 teaspoon olive oil
2 tablespoons butter
1/4 cup onion, sliced thin
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1/2 cup heavy cream
3/4 cups Gruyere cheeese, grated
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cooking sherry
1 teaspoon fresh thyme, minced

Preheat the oven to 400 degrees.
Chop the tops off of two garlic bulbs and drizzle with olive oil. Wrap them in foil and roast for 35-40 minutes or until the garlic is soft enough to squeeze out of the bulbs. Set aside.
In a soup pot, saute the onion in butter until very soft.
Add flour and cook and stir 2 minutes.
Squeeze the garlic into the pot with the onions.
Whisk in the chicken stock, then milk, then cream.
Simmer until thickened, about 3 minutes, stirring constantly.
Gradually add the grated cheese. Stir until melted.
Add salt, white pepper, sherry and thyme.
Serve with some good crusty bread.