Ingredients

2 bulbs garlic, roasted
2 tsp (10 mL) olive oil
Salt & pepper to taste
2 tbsp (30 mL) unsalted butter
2 tbsp (30 mL) olive oil
1 medium onion, finely chopped
1 tsp (5 mL) herb & spice mix (see Tip, following)
4 cloves garlic, finely chopped
4 cups (1 L) chicken stock
2 tbsp (30 mL) flour
1 cup (250 mL) cream
1 tsp (5 mL) butter
Fresh parsley for garnish

Directions

Roast garlic: cut across tops of bulbs, exposing cloves. Drizzle with olive oil; sprinkle with salt and pepper. Wrap in foil and bake 1 hour at 250°F (120°C). Let cool; squeeze out and reserve.
In saucepan over medium heat, sauté onion in butter and olive oil for about 5 minutes. Add the herb & spice mix, salt, pepper and the 4 chopped cloves of garlic.
Continue cooking for about 2 minutes, then add 1/3 cup (75 mL) of the chicken stock. Once it heats up add flour to thicken, and cook for about 1 minute. Add the rest of the stock, and the roasted garlic; bring to a boil. Add salt if needed.
Put in food processor or use hand blender to smooth out mixture, then put back into pot. Add cream and 1 tsp (5 mL) butter. Garnish with parsley just before serving. Makes 4 servings.

Tip: use Emeril’s “Bam” spice mix,  or mix together 1/8 tsp (.5 mL) of each of these ingredients: onion powder, garlic powder, salt, pepper, cayenne pepper, paprika, thyme and oregano.