Roasted Garlic Soup

• 4 garlic heads, unpeeled
• 1/8 c. olive oil
• 6 Tbsp. unsalted butter
• 4 c. chicken broth
• 4 c. chopped leeks (white part)
• 1 yellow onion, diced
• 6 Tbsp. flour
• 1/3 c. dry sherry
• 1 c. whipping cream
• fresh lemon juice

1. Preheat oven to 350u0b0.
2. Cut off top 1/4-inch of each garlic head.
3. Place heads in small shallow baking dish.
4. Drizzle oil over and bake until golden, about 1 hour.
5. Cool slightly.
6. Squeeze garlic cloves between fingers to remove skin.
7. Chop garlic.
8. Melt butter in heavy pan over medium heat.
9. Add garlic, leeks and onion; saute until soft, about 8 minutes.
10. Reduce heat to low. Add flour and cook 10 minutes, stirring often.
11. Stir in broth and sherry.
12. Simmer 20 minutes, stirring occasionally.
13. Puree soup in blender.
14. Return to pan.
15. Add cream and simmer 10 minutes.
16. Add lemon juice, salt and pepper to taste.
17. Serve garnished with chives.
18. Serves 4.
19. Freezes well.

garlic, olive oil, unsalted butter, chicken broth, leeks, yellow onion, flour, sherry, whipping cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822215 (may not work)