Ingredients

20 plus 5 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 large potato, peeled and cubed
1 medium carrot, scraped and cubed
2 medium onions, cubed
1 medium celeriac, peeled and cubed
1 small parsnip, peeled and cubed
3 quarts water
Salt and black pepper to taste
1 sprig fresh thyme
1/2 cup heavy cream

Directions

Preheat the oven to 375 F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.

In a large pot, heat the remaining 1/4 cup olive oil and saute the vegetables with 5 cloves of garlic, 5 to 8 minutes. Add the water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Strain and add the 1/2 cup sweet cream. Taste and adjust seasonings and serve.

Makes 8 servings.

Note: For a decorative presentation, top with puff pastry "croutons." Cut small squares of prepared puff pastry, brush with melted butter, and sprinkle with black sesame or sesame seeds. Bake in a preheated 400 F oven for 15 minutes till golden, and float in the soup.