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 . Slice 4 peeled , large onions thickly ( approx 0.5 cm wide ). 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 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 .