How to make it

  • prep 3 regular head and one elephant head of garlic by chopping of end and placing on tin foil. Drizzle a bit of extra virgin olive oil and salt and pepper. Wrap tightly and roast until soft.
  • add 2 tbls. extra virgin olive oil to soup pot and start to heat
  • Finely chop 1 medium shallot and 1 small sweet onion and saute in soup pot until soft
  • add vegetable broth and cannelinni beans, heat thoroughly
  • when garlic is finished roasting, carefully sqeeze all of it in to the soup pot, stir
  • blend thorougly with hand mixer or in a blender, return to stove
  • add cream if you want
  • add salt, pepper and lots of thyme
  • enjoy with salad and yummy bread
  • if you had cold, it will be gone soon!

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