Roasted Garlic Soup
4 heads garlic
2 small onions or 1 onion & 4 leeks (white parts only, chopped
4 cups chicken broth or veggie broth
1 cup heavy cream
1/3 cup sherry or dry white wine
Cut off the cloves of garlic in each head; drizzle or spray with olive oil; bake in an oven at 350 degrees for about 50 minutes or until golden and soft.
Meanwhile saute the onions and/or leeks in the butter until soft or browned. Add about 6 tablespoons of flour and cook for awhile ( 5 minutes)stirring. Add the broth and bring to a simmer. Add the garlic as it is can be handled as it it cools. Add the sherry. Cook for about 20 minutes; Let cool; then puree; add the cream and lemon juice to taste, reheat in the pan freezes well.