Garlic Soup Puree

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Garlic Soup Puree (adapted)

 

1 lb Garlic (about 8 heads)

3 tb Olive oil

2 md Onions, peeled and diced

3 c Chicken-style broth

1/4 c Lemon juice

4 ea Bay leaves

1/2 ts Dried thyme

4 c Soy 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 soy milk, cover, and

bring to a boil. Immediatly reduce heat to low and simmer for 10

minutes. Serve hot.

 

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