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Cream of Roasted Garlic Soup

2 md Heads fresh garlic
Olive oil
1/2 c Finely chopped onion
2 tb Unsalted butter
1 1/2 c Buttermilk
1/2 c Cream
2 small potatoes, baked, skins removed
2 tb Cognac
1/8 ts Fresh dill
Salt to taste

Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350-degree oven for 1 hour. Let cool. Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside. Saute chopped onion in butter until softened. Add buttermilk and cream and simmer for 5 minutes. Pour mixture into a food processor. Rice potato and add with garlic to onion and buttermilk mixture. Puree until smooth. Return mixture to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too thin, add additional potato. If soup is too thick, add additional buttermilk. Serve immediately. Makes 4 servings.