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1
Preheat the oven to 375 degrees F.
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2
Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins.
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3
Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper.
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4
Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven.
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5
Roast until soft and fragrant, about 1 hour 15 minutes.
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6
Remove, cool, and squeeze out the garlic into a bowl.
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7
In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes.
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8
Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently.
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9
Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added.
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10
Repeat with the water.
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11
Add the Italian seasoning, remaining salt and pepper, and stir to combine well.
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12
Bring to a simmer and cook for 15 minutes.
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13
Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally.
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14
Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil.
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15
Serve with Asiago Crostini.
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16
Preheat the oven to 400 degrees F.
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17
In a small bowl, combine the oil, garlic, and spices and mix well.
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18
Place the bread slices on a parchment-lined baking sheet.
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19
With a basting brush, coat each piece with the oil-spice mixture.
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20
Sprinkle each slice with about 1 teaspoon of the shredded cheese.
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21
Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
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22
Remove and let cool before serving.
