This soup is incredible.It is velvety and rich, perfect for the colder weather when the need for warming comfort is great. It is an absolute doddle to make and obvs can be made ahead and sit there waiting patiently for some heat. Seriously enjoy.
Preheat the oven to 180 C. Pour the stock into a large roasting tray. Tumble in the onion and garlic and scatter over the salt, pepper and onion granules. Give a mix about and then strip the leaves from the thyme stalks and add those too. Finally dot the butter over the top.
Cover with silver foil and bake for 2 hours.
Remove from the oven and using a food processor blend the soup. Depending on the size of your processor you may need to do this in several batches. Make sure you blend it thoroughly.
Return to a saucepan if you are to eat straight away or a big enough dish if it is to be used at a later date. Add the cream and carefully season to taste.
Apply to monosyllabic but twinkly face........What might make me go a bit longer are these garlic rolls........