Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove garlic, minced

3 tablespoons olive oil

2 bay leaves

1 tablespoon butter

2 cups onion, minced

1 cup carrots, minced

1 large potato, cubed

4 cups veggie stock

½ cup dry white wine

1 teaspoon thyme

Dash of nutmeg

1 teaspoon salt

½ teaspoon pepper

¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.

      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   

      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.

      4. Add the bay leaves and fold the foil to form a packet.

      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.

      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.

      7. Discard outer husks and bay leaves.

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

      9. Add the carrots and continue to cook for 5 more minutes.   

     10. Add the minced garlic and cook for 2 minutes.

     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.

     12. Cover and bring the soup to a boil.

     13. Reduce heat to medium low and continue to cook for 35 minutes.

     14. Using a blender, purée the soup in small batches until smooth.

     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.

     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.