Ingredients

4-6 BULBS GARLIC

1/4 C OLIV OIL

6 TBSP UNSALTED BUTTER

4 LEEKS CHOPPED 1 ONION CHOPPED

6 TBSP FLOUR

4 CUP CHICKEN BROTH

1/3 C DRY SHERRY

1 C - 1/2 - 1/2

1 TBSP LEMON JUICE

1/4 TSP WHITE PEPPER

2 TBSP[ CHIVES

Preparation

  1. cut off top 1/4 inch of each garlic head. place in small shallow baking dish. drizzle oliv oil over. bake 350 deg. until golden. about 1 hr. cool slightly, peal then chop .
  2. melt butter over med heat add garlic, leaks, onion. saute till onion is translucent. add flour cook 10 min stirring. stir in chicken broth and sherry. simmer 20 min.
  3. pruee soup in batches in blender or food processer.
  4. return soup to saucepan and add cream. simmer till thickened. about 10min. add lemon juice to taste.

serve with parmesian in bottom of bowl and chives on top of soup.