I discovered and adapted this recipe when I was pregnant with Franchie and was unable to take any powerful cold medicines. Garlic is a strong natural antibiotic!

Serves 6.

Ingredients

• 1 cup heavy whipping cream

• 1 tablespoon lemon juice

• Salt to taste

• ¼ teaspoon freshly ground white pepper

• 2 tablespoons chopped fresh chives (dried also works)

• 4 entire bulbs of garlic

• ¼ cup olive oil

• 6 tablespoons unsalted butter

• 4 leeks, chopped

• 1 onion, chopped

• 6 tablespoons all-purpose flour

• 4 cups chicken broth

• 1/3 cup champagne or dry white wine

1. Preheat oven to 350ºF. 

2. Cut off top quarter of each garlic head (you need each clove to have a little part exposed so they’re easy to squeeze free of their skin once cooked). Place all but 4-6 cloves in a small, shallow baking dish or fashion a small dish out of foil. Drizzle olive oil over. Bake until golden, about 30-40 minutes. Once garlic has cooled, press individual garlic cloves between thumb and finger to release. Chop both the roasted and raw garlic.

3. Melt butter in a large saucepan over medium heat. Add garlic, leeks, and onion; sauté until onion is translucent, about 8 minutes. 

4. Add flour and cook 10 minutes, stirring occasionally. 

5. Stir in hot broth and Champagne or wine. Simmer 20 minutes, stirring occasionally.

6. Cool slightly. Puree soup in batches in a blender or food processor.

7. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Garnish with chives.