Roasted Garlic Bisque with Parmesan Cheese

If you're not a fan of peeling cloves of garlic, you could roast them in their skins, then squeeze them out afterward.

3 heads of garlic - cloves separated and peeled

canola or olive oil

2 Tbsp. butter

2 large sweet onions, chopped

1 tsp. fresh thyme leaves

15-20 garlic cloves, peeled (yes- another 2 heads)

2 thin-skinned potatoes, diced

1 L low sodium chicken or vegetable stock or broth

1/2 cup heavy (whipping) cream

finely grated Parmesan cheese, for serving

375 F. Place the garlic cloves in small baking dish, drizzle with oil and toss to coat. Cover tightly with foil and bake until garlic is golden and tender, about 45 minutes. Cool.

6 minutes. Squeeze the roasted garlic cloves out into the pot, and add the raw garlic cloves. Cook for a few more minutes. Add the potatoes and stock; cover and simmer until garlic is very tender, about 20 minutes. Puree soup with a hand-held immersion blender until smooth, adding the cream and some salt and pepper.

Serve hot, with a good grating of Parmesan cheese. Serves 4-6.