Recipe - Garlic Soup Puree

1 pound Garlic (about 8 heads)
3 tablespoon Olive oil
2 md Onions, peeled and minced
3 cup Chicken broth
One fourth cup Lemon juice
4 Bay leaves
One half teaspoon Dried thyme
4 cup Milk

Separate the heads of garlic into cloves, but don't bother to peel them.
Heat olive oil in a 2 quart pot over medium heat. Add garlic and cook,
stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes. Add the broth, then
the lemon juice, bay leaves and thyme. Increase heat to high and bring to a
boil. Lower heat to medium and simmer for 30 minutes. Remove from heat,
place contents of the pot in a food processor or blender and puree. Strain
garlic puree through strainer into a medium pot over medium heat. Add milk
cover, and bring to a boil. Immediatly reduce heat to low and simmer for 10
minutes. Serve hot.

Source: Trumps Restaurant, Hollywood, CA
Posted to MCRecipe Digest V1 #276

Date: Sun, 3 Nov 1996 12:32:20 0500 (EST)

From: Bill Camarota gfx4tv@acy.digex.net