Crème van knoflooksoep met wortelgroenten

In a large pot, heat the remaining 60 liter olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes.Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes.Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor.Straiin and add the A cup with a capacity of 130 ml containing heavy cream.Taste and adust seasonings.Serve and enjoy!

Voor een decoratieve presentatie, serveer met bladerdeeg croutons, apart gepost.

Maakt 8 porties.