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Roast Garlic Soup with Parmesan Crisp

Makes six servings

3 garlic bulbs
2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. ground black pepper
1 tsp. olive oil
2 cups sliced onions
2 cups peeled, diced potatoes
1 tsp. chopped fresh thyme
1 bay leaf
6 cups vegetable stock
1/2 cup heavy cream or nonfat milk
1/2 tsp. salt
1/4 tsp. ground white pepper
1/3 cup shredded Parmesan cheese
2 tsp. chopped chives, parsley, or basil

Preheat the oven to 325 degrees F. Cut off the top of the garlic bulbs to expose most of the garlic cloves. Season the bulbs with 2 teaspoons of olive oil, salt and pepper. Wrap the bulbs in foil, and roast in oven for 45 minutes, or until the cloves are soft when squeezed. Remove the bulbs from oven, and let cool before handling. Separate the cloves from the bulbs by squeezing the cloves from the thin skin.

Heat a large saucepan over medium-high heat with olive oil. Add the onions, potatoes and thyme. Stir continuously, and sauté for two minutes. Stir in the roast garlic pieces, bay leaf and vegetable stock. Bring the contents to a boil, reduce the heat, and simmer for 15 to 20 minutes, or until the potatoes are soft and cooked throughout. Stir in the heavy cream, salt and pepper to taste. Remove and discard the bay leaf. Carefully pour the soup into a blender and purée until smooth.

Line a baking pan with parchment or waxed paper. Spoon 6 equal tablespoons of shredded Parmesan cheese onto the baking pan in a thin 1- to 2-inch circle, spaced widely apart to keep from baking together. Bake in a 350-degree-F oven for three to four minutes to melt cheese and lightly brown. Allow to cool.

Divide the soup among six soup bowls. Remove the Parmesan crisps from the pan, and serve one atop each bowl of soup. Garnish with chopped chives, parsley or basil.

Per serving:
Calories 260; Protein 7 g; Total Fat 11 g; Saturated Fat 6 g; Carbohydrate 36 g; Dietary Fiber 3 g; Cholesterol 30 mg; Sodium 710 mg