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1
Preheat oven to 400F.
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2
On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact.
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3
Put garlic on a sheet of foil and drizzle with 1 tablespoon oil.
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4
Sprinkle garlic with salt and pepper to taste and wrap tightly in foil.
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5
Bake garlic in middle of oven 40 minutes, or until very tender.
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6
Unwrap garlic carefully and let stand until cool enough to handle.
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7
In a bowl squeeze roasted garlic out of cloves by squeezing one end, discarding skin.
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8
In a kettle cook onions in remaining tablespoon oil over moderate heat until softened.
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9
Peel and cut potatoes into 1/2-inch pieces and add to kettle with water.
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10
Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
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11
Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, puree with garlic until smooth.
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12
Transfer mixture as pureed to kettle, stirring, and season soup with salt and pepper.
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13
Soup may be made 1 day ahead, cooled completely, and chilled, covered.
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14
In a large bowl whisk together vinegar, scallion puree, and salt and pepper to taste.
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15
In a saucepan bring water with wheat berries and salt to a gentle boil.
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16
Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender.
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17
Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well.
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18
Let mixture cool.
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19
Wheat berry mixture may be made 1 day ahead and chilled, covered.
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20
Bring wheat berry mixture to room temperature before proceeding.
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21
In a kettle heat soup over moderate heat, stirring, until hot.
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22
In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper.
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23
Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion puree.
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24
Serve soup and salad with bread.
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25
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown).
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26
In a blender puree scallion mixture with remaining 1/4 cup oil until smooth.
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27
Season scallion puree with salt and pepper and let cool.
