Roasted Garlic Soup

For garlic lovers!

Ingredients

• 15 large garlic cloves , peeled
• olive oil (for brushing cloves)
• 4½ C vegetable broth
• 1½ C water
• ½ C orzo
• 1 T chopped fresh thyme , or 1 t dried thyme
• ½ C fresh or thawed frozen peas
• salt and freshly ground black pepper

Instructions

1. Preheat oven to 450F. Lightly oil bak- ing sheet, brush garlic cloves w/ oil a nd put on sheet. Bake for 10 – 15 minutes (until soft and browned a round the edges.
2. Remove each piece as it’s done. Check often and don’t let them burn, as that will turn the soup bitter). When cloves are done, blend with 1 c of the stock until you have a s mooth puree.
3. Bring the rest of the stock (3-1/2 c) and the water to a boil. Lower heat slightly. Add orzo and cook uncovered until tender (7 – 10 min- utes).
4. Add thyme, garlic puree and p eas. Cook covered until the peas are done (3 – 5 minutes if frozen thawed, 7 – 9 minutes if fresh) and soup is heated through. Season to taste with salt and pepper. If desired, allow to stand and thicken.