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1
Preheat the oven to 350u00b0F. Cut the top 1/4 inch off of three heads exposing the individual cloves of garlic. Place it cut side up on a large sheet of aluminum foil. Drizzle the olive oil over the garlic and season with a sprinkling of salt and pepper. Gather the foil up around the garlic, folding and twisting the top to seal.
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2
Roast for 1 hour, then let the garlic cool completely. Use a fork to pull the roasted cloves out of their papery skin. Alternatively, you can squeeze the cloves out from the bottom using your hands.
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3
Melt 3/4 cup of the butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond color, about 5 minutes. Remove from the heat.
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4
Melt the remaining 1/4 cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook just until the garlic is aromatic, 30 seconds to 1 minute. Add the vegetable stock, IPA, and milk. When the liquid begins to simmer, stir in the garlic, paprika, and cumin. Using a handheld immersion blender or in a regular blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition, until melted and smooth.
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5
Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.
