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Title: Cream of Roasted Garlic Soup
Categories: Soups
      Yield: 4 servings
 
      2 md Heads fresh garlic
           Olive oil
    1/2 c  Finely chopped onion
      2 tb Unsalted butter
  1 1/2 c  Buttermilk
    1/2 c  Cream
      1    To 2 small potatoes, baked,
           -skins removed
      2 tb Cognac
    1/8 ts Fresh dill
           Salt to taste
           Sourdough French bread
           -cubes *
  * several days old, sauteed in butter and garlic
  Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, 
CA
  Some of the best garlic recipes come right from Gilroy. 
Here's one-a
  rich, filling soup that would go well with a light 
seafood or poultry
  entree.
  Place garlic heads on cookie sheet, sprinkle with 
olive oil and bake
  in 350-degree oven for 1 hour. Let cool. Cut off end 
of each clove
  and squeeze out contents. (Garlic will be soft and 
creamy.) Set
  aside. Saute chopped onion in butter until softened. 
Add buttermilk
  and cream and simmer for 5 minutes. Pour mixture into 
a food
  processor. Rice potato and add with garlic to onion 
and buttermilk
  mixture. Puree until smooth. Return mixture to saute 
pan. Add cognac,
  dill and salt. Heat thoroughly. If soup is too thin, 
add additional
  potato. If soup is too thick, add addi- tional buttermilk. 
Serve
  immediately, garnished with additional dill and croutons. 
Makes 4
  servings.
  From "The Complete Garlic Lovers' Cookbook", 
compiled by The Gilroy
  Garlic Festival Association, Celestial Arts, Berkeley, 
1987. ISBN
  0-89087-503-0






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