Don’t be intimidated by the amount of garlic; the soup is really good.

12 bulbs garlic

1/2 cup olive oil

1 onion, chopped

1 cup red wine

8 cups chicken stock (homemade or store-bought or you can use the Imagine version and keep it pareve)

2 potatoes, peeled and chopped

2 cups soy milk or nondairy creamer

Salt and pepper to taste

Preheat oven to 400 degrees.  Cut off tops of garlic bulbs and place in baking dish.  Drizzle with olive oil.  Bake, covered, for 1 hour; allow to cool.  Squeeze garlic out of bulbs and set aside, reserving oil.  Add to oil to a large stockpot over medium-high heat.  Sauté onion until clear.  Add wine and simmer until reduce by half.  Add chicken stock and bring to a boil.  Add potato and roasted garlic.  Reduce heat and simmer for about ½ hour.  Purée soup in the pot using a hand immersion blender.  Gradually stir in soy milk and salt and pepper.  Simmer, stirring frequently, until soup thickens slightly.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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