garlic soup

Ingredients

• 3 large heads garlic (about 30 to 35 cloves), roasted
• 2 tablespoons clarified butter
• 2 tablespoons olive oil
• 2 1/2 cups yellow onions, chopped
• 10 large garlic cloves, peeled and roughly chopped
• 1 teaspoon ground Himalayan pink salt, or to taste and divided
• 2 cups Yukon Gold potatoes, scrubbed and cubed
• 1 teaspoon freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
• 4 cups low-sodium chicken broth (substitute vegetable broth)
• 1 tablespoon Herbes de Provence
• 1 teaspoon hot paprika
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup heavy cream (substitute half-and-half)
• 1 tablespoon cooking sherry
• 2 cups herb garlic Parmesan croutons, or as needed
• 1/4 cup finely chopped parsley, for garnish