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1
In a large heavy saucepan heat the olive oil over very low heat.
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2
Add the celery, onion, carrots, leek and thyme.
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3
Cook for about 30 minutes, until very soft and brown.
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4
Stir occasionally and keep the heat low to prevent the vegetables from burning.
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5
Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil.
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6
Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes.
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7
Strain the stock into a clean pan, pressing down on the solids to extract all their flavor.
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8
Discard the solids.
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9
Add the large bunch of thyme to the broth and simmer actively for 15 minutes.
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10
Strain again and add the roasted garlic cloves, cream, salt and pepper.
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11
Taste for seasoning and serve in heated cream soup bowls.
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12
Sprinkle the toasted croutes with a little Parmesan.
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13
Top each bowl with a toasted croute and a sprig of thyme.
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14
Preheat the oven to 350 degrees.
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15
With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking).
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16
Make a doubled layer of aluminum foil about 6 by 6 inches square.
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17
Place the garlic in the center and bring up the sides a little to form a cup.
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18
Drizzle over the olive oil and add the oregano, salt and pepper.
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19
Bring the sides all the way up and twist together to make a firm seal.
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20
Place in the oven and roast for 20 to 25 minutes.
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21
Open the top so the garlic will stop cooking and set aside until cool enough to handle.
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22
Squeeze the garlic cloves out of their skins and discard the skins.
