Roasted Garlic Soup With Parmesan

Ripped off a martha stewart bulletin board. This is a very elegant soup that is so tasty and not difficult to prepare.

Melt butter in heavy large saucepan over medium-high heat.

Add onions and thyme and cook until onions are translucent , about 6 minutes.

Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.

Add chicken stock.

Cover and simmer until garlic is very tender , about 20 minutes.

Working in batches , pure soup in blender until smooth.

Return soup to saucepan.

Add cream and bring to simmer.

Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over.

Squeeze juice of 1 lemon wedge into each bowl and serve.

roasted garlic, olive oil, butter, onions, fresh thyme, garlic, chicken stock, whipping cream, parmesan cheese, lemon wedges