Roasted Garlic Soup

 Serves 4
Ingredients
2 heads of garlic unpeeled
2 tsp olive oil

2 tablespoons butter
2 leeks, cleaned and chopped
1/2 of a large onion, chopped

3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup fat free whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)

Roast unpeeled garlic in a 350 degree oven for 40 minutes. Prepare garlic by cutting off the top, and pouring one teaspoon olive oil in the center of each head of garlic.
Meanwhile, saute the leek and onion in butter until soft, and add the chicken stock.  When the garlic is done, peel the cloves and add them to the pot. Simmer for about 10-20 minutes, then blend soup in blender.  Add the  whipping cream.  Heat until hot, but do not boil excessively, as the soup may separate.  Garnish with a sprinkle of grated parmesan cheese.