Roasted Garlic Soup

It's the heart of cold and flu season right now. I am currently fighting off a cold (which I must note that I caught from M). Pretty sure Big D brought it into the house. I just want to send it OUT of the house now, without it wreaking any more havoc! I was reading wholeliving.com earlier, in the search of immune boosting recipes. One that sounded very appealing to me was Roasted Garlic Soup. Did you know that garlic is "regarded as one of the most potent cold and flu fighters"? This soup recipe does double duty when you're feeling down - it will warm you up and it will help you fight off your illness more quickly! Enjoy!

Roasted Garlic Soup

• 2 garlic bulbs, cloves separated, plus 2 cloves, thinly sliced
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 1 large yellow onion, peeled, and cut into six-inch wedges
• 4 fresh sage leaves
• 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
• 1 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/3 cup good quality dry sherry
• 3 1/2 cups homemade or low-sodium store-bought chicken stock
• 1 teaspoon fresh lemon juice
• 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
• snipped fresh chives, for garnish

1. Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives. ENJOY!