Garlic Soup

• 3 heads of garlic

• 3 cloves of garlic, crushed

• 2 medium yellow onions, chopped

• 2 TBSP butter

• 1 TBSP olive oil

• 1/2 cup white wine

• 1 quart broth (chicken, beef, veggie, mushroom, whatever)

• 1-2 TBSP finely chopped fresh parsley

• 1 tsp dried oregano

• 1-2 TBSP finely chopped fresh basil, or 1 tsp dried basil

• 3 medium potatoes, cut into chunks

• 1/2 cup cream

• 1/2 cup parmesan

• salt and pepper

Cut the tip of each garlic head off to expose just a tiny bit of the cloves. Drizzle those open tops with olive oil, and wrap them in tin foil. Roast at 400 for about 30-40 minutes. Meanwhile, in a large pot, melt the butter, and saute the onions and 3 crushed garlic cloves until translucent. Add the white wine, and let cook for a minute. Add the broth, potatoes, oregano, basil, salt and pepper, and cook until the potatoes are soft. Squish each roasted garlic clove into the soup pot, and use an immersion blender to blend the entire soup. Stir in the cream, parmesan, and fresh parsley. Enjoy!