Garlic Soup
2 heads of roasted garlic
1 T olive oil
1 T flour
1 pint hot water or stock
2 T heavy cream (optional)
Chopped fresh basil or parsley

Roast 2 heads of garlic (see above recipe)
Squeeze garlic into 3 quart heavy saucepan, add olive oil
Mash garlic and oil into a paste
Add flour and heat mixture for app 2 minutes to cook flour
Add water or stock
Cook until soup thickens
Add cream

Serve sprinkled with herbs and toasted whole grain bread (rubbed with fresh garlic if you are courageous or afraid of vampires)