Roasted Garlic Soup
5 Bulbs of Garlic
1/2 Cup Olive Oil
1 Small Onion, Finely Chopped
1 Large Potato, Peeled And Cut Into Cubes
4 Cups Chicken Broth
1/3 Cup Dry Marsala Wine
1 Cup Heavy Cream
Salt & Pepper To Taste
1/4 Cup Chopped Chives
Cut off about 1/4 inch off the tops of each garlic head; place in a baking pan, and pour the olive oil on top. Bake in a 400 degree F. oven for about one hour, or until the garlic is soft.
Cool (they are HOT), then squeeze the garlic pulp into a small bowl. Reserve the olive oil.
Using the reserved oil, sauté the onions until translucent. Add the broth and the wine, and bring to a boil. Add the potato cubes and the garlic, and reduce the heat to a simmer. Cook for around 30 minutes or until the potato is soft.
Puree the soup in batches in a food processor. Return the soup to the pot and add the cream. Season with salt and pepper. Simmer until thickened, about 10 minutes.
Ladle soup hot into bowls, and garnish with chopped chives. Serve.