Creamy Roasted Garlic Soup - cooking recipe

Ingredients

4 heads garlic (unpeeled)
1/4 cup olive oil
6 tablespoons butter
1 leek, chopped
1 onion, diced
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup heavy cream
lemon juice, to taste
salt
white pepper, to taste
4 slices French baguettes, toasted
4 slices provolone cheese

Preparation

Preheat oven to 350 degrees.
Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
Drizzle oil over garlic heads.
Bake until golden, about one hour.
Cool slightly.
Press individual garlic cloves between thumb and finger to release garlic oils.
Melt butter in heavy large saucepan over medium heat.
Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
Stir in hot stock and sherry.
Simmer 20 minutes, stirring occasionally, then cool slightly.
Puree soup in batches in blender or processor.
Return the soup to the saucepan.
Add cream and simmer until thickened, about ten minutes.
Add lemon juice to taste.
Season with salt and white pepper.
Place one slice of toast in bottom of bowl.
Ladle soup into bowls.
Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.