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1
Preheat oven to 400 degrees F.
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2
Roast garlic by slicing off the top of the whole head.
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3
Place in the center of a 8X12 piece of aluminum foil.
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4
Drizzle a teaspoon or so of olive oil over the sliced area.
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5
Bring the corners of the foil up together and gather them up into a cone.
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6
Place in oven for 30 minutes.
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7
Remove and let cool.
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8
Simply squeeze the roasted garlic cloves or pulp out of the garlic head and reserve for remainder of the recipe.
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9
Preheat a 4 qt sauce pan over medium heat.
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10
Saute diced onions in whole butter until the onions turn translucent, but not brown.
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11
Add marsala and cook for 3 minutes.
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12
Add remaining ingredients except heavy cream.
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13
Bring to simmer and cook for 30 minutes or until vegetables are very soft.
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14
Remove from heat.
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15
Remove star anise and bay leaf and blend with a hand blender until smooth.
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16
Strain through a fine meshed strainer.
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17
Season with salt and white pepper to desired taste.
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18
Place back into sauce pot and keep warm.
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19
Just before serving, add heavy cream and stir until incorporated.
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20
Adjust seasoning if necessary.
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21
Serve garnished with a nice extra virgin olive oil, sliced truffles, sliced chives, sourdough croutons or crostini, a dollup of creme fraiche or a drizzle of white truffle oil.
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22
Enjoy!
