In The Confessions of Aleister Crowley, we read:
I was interrupted in my futile attempts to fight for my country as I had been interrupted in my attempts to climb the Alps, this time by an attack of phlebitis. I lay six weeks in bed, warned that the slightest movement might result in sudden death, and advised that in all probability I should never be able to climb a mountain again. The period of my illness covered September and most of October 1914.
Perhaps if Crowley had tried this delicious soup, he might have felt better. While it may not cure all ills, it can be remarkably effective for relieving cold/virus symptoms and shortening the length of an illness.
50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled
2 tablespoons of olive oil
2 tablespoons of butter
2 large bulbs of red onion, diced
1 tablespoon fresh cut thyme
6 cups (250ml) of chicken broth
fresh or dried herbs for taste (parsley, bay leaves, etc.)
3 cups of stale bread, cubed or crushed (optional)
1 cup of sour cream (optional)
Preheat oven to 350°F. Chop off the heads of the garlic bulbs, spread the cloves out on foil, drizzle in olive oil, and wrap them in the foil. Place the foil wrapped garlic in a pan, and place them in the oven to cook for about 90 minutes. Allow to cool.
Next, mix 2 tbs olive oil and 2 tbs butter in a soup pot over medium heat. Place diced red onion into the mixture. Cook 10 minutes, stirring frequently.
Once garlic is cooled, grind it, and mix with stewed red onion. Add fresh thyme and other herbs. Lower temperature and mix in bread crumbs/cubes. Cook about 5 minutes or until the bread softens. Remove fresh herbs from the mixture. Put soup in a blender or food processor until it becomes a semi-creamy mixture. Place the soup back into pot, add sour cream, then add salt and pepper to taste.