Serves: 7
Total Calories: 473

1 large head (bulb) garlic
1/2 teaspoon olive oil
1/4 cup butter or margarine
1/2 onion, chopped
1/4 cup all-purpose flour
2 medium baking potatoes, peeled, chopped
3 cups chicken broth
1 cup heavy cream
1 salt and white pepper to taste
1 chopped parsley for garnish

Preheat oven to 325°. Cut a small slice off top of whole garlic head to expose garlic cloves. Place in a garlic roaster or small baking dish, drizzle with olive oil, cover, and roast 30 minutes. Remove cover and roast 30 minutes more. When cool enough to handle, squeeze garlic pulp from peel.

In a large saucepan, heat butter over medium heat. Add onion and sauté until tender. Add flour and cook, stirring constantly, about 2 minutes, until lightly browned. Add roasted garlic, potatoes, and chicken broth. Bring to a boil, cover, and lower heat. Cook 15–20 minutes, stirring occasionally. Purée soup in food processor or blender until smooth. Return to saucepan and stir in cream, salt and white pepper. Heat thoroughly and taste for seasoning. Add more chicken broth if soup is too thick. Serve garnished with a little chopped parsley.


Fun Fact: In 1803 the United States paid France $15 million for the Louisiana Territory— 828,000 square miles of land west of the Mississippi River. The lands acquired stretched from the Mississippi River to the Rocky Mountains and from the Gulf of Mexico to the Canadian border. Thirteen states were carved from the Louisiana Territory. The Louisiana Purchase nearly doubled the size of the United States.

Nutritional Facts:

Serves: 7
Total Calories: 473
Calories from Fat: 191

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