Artz Rib House Garlic Soup

Yield: 6 servings (without croutons)

1/2 cup butter (1 stick) or margarine (*Use pareve margarine to make kosher.)
2 heads garlic, cloves peeled and crushed
1 onion, chopped
1/2 cup flour
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon white pepper
1/2 teaspoon thyme
6 cups chicken broth
1 lemon 1/2 juiced and 1/2 sliced
1/8 cup chopped parsley
Croutons

1. Melt butter (margarine) over medium heat in 3-quart saucepan. Add garlic and saut� until barely browned, about 3 minutes. Remove with slotted spoon and set aside.

2. Add onion to pan and saut� until tender, about 3 minutes. Add flour, paprika, cayenne, white pepper and thyme, and cook , stirring constantly, 3 minutes.

3. Add chicken broth and bring to boil over medium high heat, stirring often. Reduce heat to low.

4. Remove 1/2 cup broth from pan and process in blender with reserved garlic until smooth. Return to pan.

5. Add lemon juice and parsley and stir well. Simmer 10 minutes. Serve with croutons and sliced lemon.

Source: Artz Rib House