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Roasted Garlic Soup

4 garlic heads (about 1/2 pound) unpeeled
1/4 cup olive oil
6 tablespoons butter
4 leeks (white part) chopped
1 onion, chopped
6 tablespoons flour
4 cups chicken broth
1/2 cup dry Sherry
1 cup whipping cream
fresh lemon juice
salt and pepper
2 tablespoons snipped chives

Preheat oven to 350F. Cut off top 1/4 inch of each garlic head.
Put garlic in a small baking dish and drizzle the oil on top. Bake
for one hour; cool. Squeeze individual cloves to pop garlic out.
Chop.

Melt butter in a saucepan over medium heat. Add garlic, leeks,
and onion and saute until translucent. Reduce heat, add flour and
cook 10 minutes, stirring occasionally. Stir in broth (heated)
and Sherry and simmer 20 minutes, stirring occasoinally. Cool
slightly and puree in food processor.

Return to saucepan. Add cream and simmer until thickened, about
10 minutes. Add lemon juice to taste. Season with salt and pepper,
garnish with chives.

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