Roasted Garlic Soup

This is a delightful, decadent allium soup.

• 4 heads of garlic

• 4 leeks, chopped

• 1-2 small to medium onions, chopped

• 3 TBSP olive oil

• 3 TBSP butter

• 6 TBSP flour

• 1/2 cup white wine

• 1 quart broth (chicken, veggie, beef, anything)

• 1 cup cream or milk (this can be a non-dairy milk, too)

• 1 to 2 TBSP lemon juice

• pinch of nutmeg

• salt and pepper

Bake garlic heads whole at 350 for 1 hour. When they have cooled enough to handle, press them each out of their wrappers and set aside. Meanwhile, leeks and onions with the olive oil and butter until the onions are see through. Stir in the flour and roasted garlic. Add a half cup of broth at a time, and let it thicken each time you add more liquid. Then add the white wine and let it all simmer. Use an immersion blender or transfer to a blender or food processor, and blend until smooth. Add the cream or milk, lemon juice, salt, pepper, and nutmeg. Enjoy!