Garlic cream soup with cheese

Baked garlic does not have that pungent taste and aroma that many people dislike. In this recipe's creamy soup, the hot vegetable plays an important, but unobtrusive role, without coming to the fore.

Ingredients

• broth 1.5 l
• garlic 4 heads
• hard cheese 150 g
• potatoes 2 pcs.
• onion 1 pc.
• fresh thyme 1 sprig
• butter 1 tbsp
• olive oil (for lubrication)

Directions

1. Use a sharp knife to cut off the top of the head of garlic. Place the vegetable on a sheet of foil, season with salt, drizzle with olive oil, wrap.
2. Bake in the oven for 45 minutes until tender.
3. Peel the onions and cut into half rings. Heat the butter in a saucepan, add the prepared onion and a sprig of thyme. Fry over medium heat, stirring occasionally, until the onion is caramelized; it should acquire a ruddy color. Remove the thyme and discard.
4. Cool the finished baked garlic for 10 minutes, peel and squeeze the pulp onto a plate, pour over the oil in which the product was baked.
5. Cool the finished baked garlic for 10 minutes, peel and squeeze the pulp onto a plate, pour over the oil in which the product was baked.
6. Mash with a fork. Transfer the garlic puree to the onion.
7. Peel and dice the potato tubers. Rinse them under running water, add to the onion and pour over the hot broth. Cook until potatoes are tender. Drain two glasses of liquid, set aside.
8. Beat the vegetables with a blender until a smooth homogeneous mass is obtained, add the remaining liquid until the desired consistency is obtained.
9. Add the grated cheese, stirring occasionally, bring the soup to a boil and turn off the heat immediately. Ground salt and pepper - to taste.