Roasted Garlic-Thyme Soup

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Vegetable stock:

2 tablespoons olive oil

1 large onion, chopped

1 rib celery, chopped

2 large carrots, chopped

1 large leek, well washed and chopped (including 2/3 of green part)

1 small bunch thyme

2 bay leaves

12 black peppercorns

2 quarts chicken stock, preferably homemade

Soup:

1 large bunch thyme

15 cloves (approximately) roasted garlic, recipe follows

3/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon freshly ground black pepper

6 very thin slices French bread, toasted and rubbed with a cut garlic clove, for garnish

2 tablespoons grated Parmesan

6 tiny sprigs thyme, for garnish

ROASTED GARLIC

1 head garlic, whole and unpeeled

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper