Lee's Garlic Soup

Lee cooked this for us at Joan and Harry's place on the Riviera. Make it a day ahead for more flavour.
To make the garlic peeling easier, you can roast the garlic in the microwave as follows:
Peel the papery outer shell off of the garlic.
Cut the top of each head of garlic.
Pour 1-2 teaspoons olive oil over the exposed part of the garlic head.
Place the garlic heads on paper towels or a small glass or pottery dish, exposed side facing up, and then place the paper towels and garlic in the microwave.
Microwave on high for 2 minutes and check to make sure it's soft.
If it's not soft enough, microwave it on high for another 15 to 30 seconds.
Remove the garlic and paper towels from microwave. Let the garlic cool for at least 15 minutes.
Squeeze each clove gently until the garlic comes out of the skin.

Lee's Garlic Soup

Ingredients:
1 Tbsp. butter
1 Tbsp. olive oil
1 lb (2 large) onions, roughly chopped
2 medium heads of garlic, cloves peeled
3 oz (2-3 slices) French bread torn into pieces
Fresh parsley
Fresh thyme
1 bay leaf
1 cup light or heavy cream
Salt and freshly ground pepper
3 cups chicken broth (1 litre)


Instructions:
Melt butter with oil in large heavy pot over low heat.
Add onions and garlic. Cook until onions are tender and golden brown, stirring frequently, for 30 minutes.
Tie the herbs with a string or stuff into a spice ball.
Add chicken stock, bread, and herb bouquet. Simmer for another 30 minutes.
Turn off the heat and remove the herbs and discard.
Add the cream and reheat but do not boil.
Puree with with a hand blender right in the pot.
Ladle into bowls or soup tureen.
Garnish with fresh parsley and serve.