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1
Roast Garlic - remove papery outer skin from garlic bulb (do not peel or separate cloves; cut top of bulb off.
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2
Melt 1 tablespoon of butter.
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3
Place bulbs in heavy-duty foil and drizzle butter over garlic.
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4
Wrap garlic bulbs in the foil.
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5
Set aside.
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6
Place potatoes and onions in a single layer of an ungreased 15-in x 10-in x 1 in baking pan.
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7
Drizzle olive oil and sprinkle salt and pepper.
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8
Toss to coat the potatoes and onions.
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9
Preheat oven to 400 degree.
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10
Place potato mixture and garlic (in foil) in oven and cook for 40 minutes, stirring vegetables once.
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11
Remove from oven and let cool slightly - about 5 minutes.
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12
Open foil on garlic to allow to cool.
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13
In a blender combine about 2 cups broth and half of the vegetable mixture (or as much as will comfortably fit in blender), plus 1/2 the herbs, plus half of the softened garlic (squeeze the garlic out of the skins and discard the skins) cover and process till blended.
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14
Repeat with two cups broth and remaining vegetable mixture and herbs and garlic.
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15
Set aside in a bowl.
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16
In a soup pot melt 2 tablespoons butter.
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17
Stir in flour until smooth; gradually add remaining 2 cups broth.
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18
Bring to a boil; cook and stir for 2 minutes or until thickened.
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19
Stir in heavy cream, and then the pureed vegetables.
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20
Heat through.
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21
Notes: Serve with bread and a salad.
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22
Can roast more garlic and use that roasted garlic as a spread on the bread.
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23
Can also save some of the herbs to sprinkle on top of soup when served.
