4-7 Garlic Bulbs, unpeeled
1 Tbs Olive Oil
2 Tbs butter
1 Onion, sliced
2 tps Dried Sage
1-3 Garlic cloves, smashed and peeled
2 cups chicken/vegetable broth
1/4 C milk (optional)
salt+ pepper to taste
1 Lemon
3-5 Yellow Potatoes, not peeled, cut into large chunks
Roasted garlic, this can be done a day ahead: Preheat the oven to 350F degrees. Leaving garlic in their peel, cut the bottom portion off where the garlic attaches to the base. Place garlic in small baking dish. Drizzle with 1 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between your fingertips to release cloves. Transfer cloves to small bowl. (If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed.) Prepare the soup: Melt butter in a heavy, large saucepan over medium-high heat. Add the onions and sage and cook until onions are translucent, about 5 minutes. Add the roasted garlic and 1 raw garlic clove and cook a couple of minutes to release raw garlic oils. Add broth and potatoes; cover and simmer until garlic and potatoes are tender. Puree soup with hand blender until desired texture. Add cream* salt + pepper. Serve and squeeze a wedge of lemon juice in the bowl. Option to garnish with parmesan cheese.