Roasted Garlic Soup

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   1. Preheat oven to 350u00b0 F.

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   2. Prepare the heads of garlic for roasting by cutting the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly.

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   3. Remove the garlic heads from the foil packets and squeeze the cloves into a small bowl. Discard outer husks.

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   4. Heat the remaining olive oil and the butter in a large heavy-duty saucepan over medium heat. Add the onions and cook until translucent, about 4 minutes.

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   5. Add the carrots and continue to cook for an additional 5 minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato cubes, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.

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   6. Allow the soup to cool slightly and add the cooled soup to the container of a blender and puree the soup (in small batches if necessary) until smooth.

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   7. Return the pureed soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed; do not boil.

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   8. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.