Coat the garlic with olive oil, salt and pepper and roast in a 350°F oven till cloves are golden brown, about 45 minutes. Once the garlic is roasted, cut the head in half, from side to side, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Pick out any fiber from the skin.
Bring the roasted garlic, milk, cream and thyme to a simmer. Allow simmering for 10 minutes. Puree in a blender, then strain through a very fine mesh sieve. Season with salt and pepper. Serve with Thyme Croutons, and a light drizzle of Extra-virgin olive oil.
Croutons:
Preheat the oven to 350°F. Remove the crust from the bread with a knife. Cut the loaf into very small cubes. Toss the cubes with a small amount of olive oil, fresh chopped thyme, salt and pepper. Place the cubes on a tray and bake until golden brown, stirring occasionally.
Instructions
Coat the garlic with olive oil, salt and pepper and roast in a 350°F oven till cloves are golden brown, about 45 minutes. Once the garlic is roasted, cut the head in half, from side to side, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Pick out any fiber from the skin.
Bring the roasted garlic, milk, cream and thyme to a simmer. Allow simmering for 10 minutes. Puree in a blender, then strain through a very fine mesh sieve. Season with salt and pepper. Serve with Thyme Croutons, and a light drizzle of Extra-virgin olive oil.
Croutons:
Preheat the oven to 350°F. Remove the crust from the bread with a knife. Cut the loaf into very small cubes. Toss the cubes with a small amount of olive oil, fresh chopped thyme, salt and pepper. Place the cubes on a tray and bake until golden brown, stirring occasionally.
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