52 Clove Cream of Garlic Soup

26 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 teaspoon ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves on a piece of foil add the olive oil and wrap up package.  Bake until garlic is golden brown and tender, about 45 minutes. Cool. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.


Second time I made it I used heavy cream instead of coconut milk and I added two large yellow potatoes and let the soup simmer until the potatoes were tender.