Garlic soup

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 small heads of garlic, crushed and peeled + 3 cloves, thinly sliced
• 1 small onion, chopped
• 1 cup dry white wine
• 2 sprigs of thyme
• 1 bay leaf
• 1 Parmesan rind + 0.5 tbsp. grated parmesan
• 2 cups of day-old crusty bread, diced
• 1/3 cup sour cream
• Fresh dill, for serving

Preparation:

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the crushed garlic and onion and cook, stirring, until softened and light golden, about 8 minutes.
2. Add the wine, thyme, bay leaf, 1/2 tablespoon salt, black pepper to taste, and the Parmesan rind. Bring to a boil and simmer until reduced by half, about 5 minutes. Add 5 cups water, reduce heat to low, and bring to a simmer; cook until the garlic is very soft, about 30 minutes. Remove from heat, stir in the bread cubes, and let sit for 10 minutes.
3. Remove the thyme, bay leaf, and cheese rind from the pan, add the grated cheese, sour cream, and 0.5 teaspoon of salt. Pour the soup into a blender in several batches and blend until smooth. Season with salt and pepper to taste.
4. Combine the remaining 3 tablespoons olive oil, chopped garlic, and a pinch of salt in a skillet and heat over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
5. Ladle the soup into bowls. Top with fried garlic, drizzle with garlic oil, and sprinkle with dill.
   
   
   To blend hot soup, let it cool for about 5 minutes, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one edge slightly open. Cover the lid with a kitchen towel to prevent the soup from splattering, and blend until smooth.