Roasted Garlic Soup

1. Preheat oven to 350F.
2. Cut off top 1/4 inch of each garlic head.
3. Place garlic heads in small shallow baking dish.
4. Drizzle oil over.
5. Bakei until golden, about 1 hour.
6. Cool slightly.
7. Press individual garlic cloves between thumb and finger to release garlic.
8. Chopi garlic.
9. Melt butter in heavy large saucepan over medium heat.
10. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes.
11. Reducei heat to low. Add flour and cook 10 minutes, stirring occasionally.
12. Stiri in hot stock and Sherryi.
13. Simmeri 20 minutes, stirring occasionally.
14. Cool slightly.
15. Pureei soup in batches in blender or processor.
16. (Can be prepared 1 day ahead.
17. Cover and refrigerate.
18. ) Return soup to saucepan.
19. Add cream and simmer until thickened, about 10 minutes.
20. Add lemon juice to taste.
21. Seasoni with salt and white pepper.
22. Ladle into bowls.
23. Garnishi with chives.