Recipe - Roasted Garlic-Thyme Soup

=== VEGETABLE STOCK ===
2 tablespoon Olive oil
1 lg Onion; chopped
1 Celery rib; chopped
2 lg Carrots; chopped
1 lg Leek; (including 2/3 of
green part), well washed,
chopped
1 small Bunch Thyme
2 Bay leaves
12 Black peppercorns
2 qt Chicken stock; preferably
homemade
=== SOUP ===
1 lg Bunch Thyme
15 Roasted Garlic cloves; see *
Note
Three fourths cup Heavy cream
1 teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Freshlyground black pepper
=== GARNISH ===
6 sl French bread; (very thin
slices), toasted, and
Rubbed with a cut garlic
clove
2 tablespoon Grated Parmesan cheese
6 Tiny thyme sprigs

* Note: See the "Roasted Garlic" recipe which is included in this
collection.

In a large heavy saucepan heat the olive oil over very low heat. Add the
celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until
very soft and brown. Stir occasionally and keep the heat low to prevent the
vegetables from burning. Add the bay leaves, peppercorns, and stock,
increase the heat and bring the liquid to a boil. Immediately reduce the
heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock
into a clean pan, pressing down on the solids to extract all their flavor.
Discard the solids. Add the large bunch of thyme to the broth and simmer
actively for 15 minutes. Strain again and add the roasted garlic cloves,
cream, salt and pepper. Taste for seasoning and serve in heated cream soup
bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl
with a toasted croute and a sprig of thyme. This recipe yields 6