Roasted Garlic Soup with Parmesan Cheese

This soup will surpise you with it's pleasant and mild flavor, and it exceeded my expectations so much so, that yes, I would make it again. Try it and see.

Ingredients:

26 garlic cloves (unpeeled)

2 tablespoons (1/4 stick) butter

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

18 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)

Preparation:

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 min. Cool. Squeeze garlic between fingertips to release cloves. Transfer to small bowl. Melt butter in heavy saucepan over medium-high heat. Add onion and thyme and cook until onions are translucent, about 6 min. Add roasted garlic and 18 raw garlic cloves and cook 3 min. Add chicken stock; cover and simmer until garlic is very tender, about 2 min. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.