1
["Preheat the oven to 350 degrees.", "Cut the top off of the garlic heads, leaving the heads intact and exposing a bit of the cloves. Place garlic in the middle of a piece of tin foil and drizzle with olive oil and sprinkle with salt. Now, pull the sides of the foil up and seal the package. Put in the oven and let cook for about 40 minutes, until the garlic is very fragrant, soft and a little brown. Let cool, then slip the cloves out of the husk and reserve in a bowl. This can be done a day ahead.", "In a large, heavy bottom pot, render the fat from the bacon over medium heat.", "Add onions and celery and saute until soft, about 7 minutes. You may need to add a touch of olive oil.", "Add the leeks and season with salt. Saute until they are soft.", "Pour in the chicken stock. You will need enough to just cover the vegetables. Allow to simmer for about 10 minutes. In the last few minutes, add the watercress.", "Cut the remaining two pieces of bacon into 1/2 ""pieces and saute until crisp. Remove from the pan and drain on paper towels.", "Remove the bacon and bay leaf, add the roasted garlic and puree with an immersion blender or in a food processor. (Optional- pass it through a china cap for a more velvety consistency.) Taste for seasoning and serve the soup topped with the crispy bacon. Enjoy!"]
