PEC Lavender Farm

Remarkably rich, very flavourful, and healthy too!

2 bulbs garlic, roasted (see below for roasting instructions)

In large soup pot, sauté until tender:
2 tbsp olive oil
1 medium onion, chopped

Add and heat through:
½ tsp Herbes de Provence Herb Blend
¼ tsp salt
⅛ tsp ground black or white pepper
⅛ tsp paprika
⅛ tsp cayenne pepper
1 cup chicken broth (1 cup water and 1 chicken bouillon cube, warmed to dissolve)
Roasted garlic, previously prepared
2 tbsp all-purpose flour
3 cups water

Purée in blender in small batches, return to soup pot and add and heat through:
1 can evaporated milk
1 tbsp fresh, minced garlic (optional)

Serve with crusty bread for a satisfying and healthy lunch, or as a starter for a special meal.

Roasted Garlic: Take 2 garlic bulbs, cut the tips off to slightly expose the cloves. Place the bulbs on foil, drizzle with olive oil, sprinkle with sea salt, and wrap in the foil. Bake for 45 minutes at 325˚F. Let cool and remove cloves of garlic from their skins.