Roasted garlic soup

Step 1

Remove any loose outer layers of skin from garlic. Cut 1/4-inch (5 mm) thick slice across top of each head to expose cloves. Place on large piece of foil, drizzle lightly with oil and sprinkle with salt and pepper; wrap completely in foil and roast in 350ºF (180ºC) oven for 45 minutes. Let cool slightly.

Step 2

Holding garlic at root end, squeeze out pulp into small bowl.

Step 3

In large saucepan over medium heat, melt butter with 1 tbsp (15 mL) olive oil. Add garlic, leeks and onion; cook for 8 minutes, stirring occasionally. Reduce heat to low. Stir in flour and cook for 10 minutes, stirring occasionally.

Step 4

Remove from heat and gradually stir in broth and vermouth if using, marjoram and thyme. Bring to boil over high heat, stirring often. Reduce heat and simmer, partially covered, for 30 minutes. Let cool slightly. Purée in batches in blender or food processor. (Soup can be covered and refrigerated for up to 1 day.)

Step 5

Return soup to saucepan. Stir in cream, and salt and pepper to taste. Reheat gently but do not boil. Transfer to heated soup tureen or warm soup bowls.

Step 6

Meanwhile, stir together cheese, chives and parsley; sprinkle about 1 tbsp (15 mL) on each serving.