Roast four-six heads of garlic. To do this, cut the tops off to expose the bulbs, place them in a small oven proof pan (I use a glass baking dish), drizzle them with olive oil, pour a little water in the bottom of the pan, and roast at 350F for an hour (or until you can smell them).

Allow the garlic heads to cool and then squeeze out each bulb, reserving the roasted garlic in a bowl. Chop two-three lage onions and another head of garlic. Saute on med-low heat with olive oil until very soft, but not brown. (You can also use leeks if you like).

Heat one quart of stock to a simmer (I used chicken, but you can use whatever, even water, but it will not be as rich). Add the sauteed onions and garlic and the roasted garlic. Bring to a simmer and simmer for 15 minutes. Blend in a blender, food processor or with a stick blender (my preferred method is stick blender). At this point you can eat it as is, or add in 1 cup of heavy cream and serve. Salt and pepper to taste.

Enjoy!