to soups

Roasted Garlic Soup with Arugula

3/4 c. peeled garlic cloves (about 2 1/2 heads)
1 Tb olive oil
6 c. chicken broth
1 3/4 lb russet potaoes, peeled, cut into large pieces
1 medium onion, sliced
1 bay leaf
1 c. chopped fresh arugula (abt. 2 bunches)
1/2 c. whipping cream

Combine garlic and oil in small bowl toss to coat. Spread out garlic on baking sheet and bake i a 350* oven for about 15 minutes or soft. Combine next 4 ingredients in a large pot; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes. Remove bay leaf. Mix garlic into soup. Puree in blender in batches. Return puree to pot, season with salt and pepper. (Can be made one day ahead. Cover and chill) Add arugula and cream to soup and bring to simmer.