Roasted Garlic Soup with Thyme Croutons

Serves 4



4 heads organic garlic

3 cups milk

1 cup cream

Fresh thyme, to taste

Salt and pepper, to taste

Extra-virgin olive oil, to taste


1 small loaf French bread

Fresh thyme, to taste

Salt and pepper, to taste

Extra-virgin olive oil, to taste



Coat the garlic with olive oil, salt, and pepper and roast in a

350˚F oven until the cloves are golden brown, about 45 minutes.

Once the garlic is roasted, cut the head in half (from side to

side), exposing all the cloves. Squeeze both halves into a bowl,

discarding any skin. Pick out any fiber from the skin. Bring the

roasted garlic, milk, cream, and thyme to a simmer. Simmer for

10 minutes. Puree in a blender, and then strain through a very

fine mesh sieve. Season with salt and pepper. Serve with thyme,

croutons, and a light drizzle of extra-virgin olive oil.


Pre-heat the oven to 350˚F. Remove the crust from the bread

with a knife. Cut the loaf into very small cubes. Toss the cubes

with a small amount of olive oil, fresh chopped thyme, salt, and

pepper. Place the cubes on a tray and bake until golden brown,

stirring occasionally. Serve while warm.

(c) Farmstand Favorites: Garlic. Hatherleigh Press, LTD.


Honey Rhubarb Muffins



½ cup sugar

1 teaspoon butter


2½ cups flour

½ teaspoon salt

1 teaspoon baking soda

2⁄3 cup cooking oil

½ cup honey

½ teaspoon vanilla

½ cup sugar

1 egg

¾ cup buttermilk

1½ cups fresh chopped rhubarb

½ cup chopped nuts



Combine the sugar and butter, set aside.


Sift fl our, salt, and baking soda together and set aside. In a mixing

bowl, stir oil, honey, vanilla, sugar and egg until well blended.

Alternatively, add the dry ingredients and the buttermilk to

the mixture. Stir in rhubarb and nuts. Spoon batter into greased

muffin tins. Top with the sugar and butter topping mixture.

Bake at 325°F for 35 to 40 minutes.

(c) Farmstand Favorites: Honey. Hatherleigh Press, LTD.


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