~ Serves 6 ~

This soup is delicious on its own, but you can also add just about anything you want...mushrooms, broccoli, potato, etc.!

½ c garlic

1 T butter

2 medium onions, diced

½ c white wine

4 cups vegetable stock (See "Tips & Techniques")

3 cups heavy cream

2 Tbs lemon juice

Salt & pepper to taste

• Coat garlic lightly in olive oil. Place in covered, ovenproof dish. Roast @ 350 for 20 minutes until soft. Puree until smooth.

• In a 3-quart stock pot sauté onion in butter until soft. Add white wine, vegetable stock and cream. Simmer for 10-15 minutes. Puree and strain.

• Add lemon juice and roasted garlic, and salt and pepper to taste.

©Tarbell's 1999

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