ROASTED GARLIC SOUP

This is my favourite soup and I love soups of all description. This is magic. Preheat your oven to 180 deg C. Place 2 garlic bulbs of garlic, halved horizontally in an ovenproof dish and drizzle with a little canola / rice bran oil. Cover and bake in the preheated oven for 25 minutes or until a skewer can easily pierce the garlic. Cool and set aside. Peel and slice 4 large onions thickly. Heat 50 gm of butter / marg in a large suacepan, then add the sliced onions along with 6 cloves of peeled and crushed cloves ( or 3 tbs of minced garlic ). Cook over a medium heat until the onions have softened and slightly browned. Add 2 tbs of plain flour and cook until well combined ,( about 2 minutes ). Gradually stir in 4 cups of chicken stock, until you have a smooth thin soup. Add 1 bay leaf, cover and simmer for 10 minutes over a low heat. Season with 1 dsp of balsamic vinegar and 1 dsp cracked black pepper. Ladle the soup into four large heated bowls, place half a roasted garlic bulb into each bowl . To eat the roast garlic, serve with a fork along with a soup spoon.