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1
Preheat the oven to 350 degrees F.
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2
Cut off the top 1/4 inch of each garlic head.
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3
Place garlic heads in a small, shallow baking dish and drizzle oil over them.
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4
Bake until golden, about 1 hour.
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5
Cool slightly.
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6
Press individual garlic cloves between your thumb and finger to release them.
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7
In a large saucepan place the garlic, leeks, onion, potato, and wine.
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8
Bring to a boil, reduce to a simmer, and cook until the wine is reduced by half its volume.
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9
Add the stock or water and salt and pepper and simmer 30 minutes, stirring occasionally.
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10
Cool slightly.
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11
Working in batches, puree the mixture in a blender until smooth.
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12
If the soup is too thick, thin by adding stock or water.
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13
Taste and adjust seasonings.
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14
Blanch the basil leaves by placing them in boiling salted water for 15 to 20 seconds and then immediately plunging them into an ice water bath.
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15
Remove leaves from the ice water and pat dry.
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16
Place basil leaves in the bowl of a food processor.
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17
Add salt.
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18
With the machine running, slowly drizzle in the oil until a smooth puree is formed.
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19
You may have to scrape the sides of the bowl several times in order to puree all of the leaves.
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20
Ladle the soup into warm bowls.
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21
Place grilled eggplant in the center of each bowl and top with basil puree.
