Roasted Garlic Soup
Preheat oven to 350 degrees. Cut off the top 1/4 inch of each garlic head. Place in a small, shallow baking dish and drizzle with olive oil. Bake until golden, 45 minutes to 1 hour. Cool slightly. Press the individual garlic cloves between thumb and finger to release, then chop the garlic. Pour the chicken broth into a small saucepan and set over medium heat to warm. In a large saucepan, over medium heat, melt the butter. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Gradually add flour, and cook 10 minutes, stirring occasionally. Stir in warm broth and madeira. Simmer 20 minutes, stirring occasionally. Puree soup using an immersion blender. Swirl in the cream, then simmer until thickened, about 10 minutes. Season with lemon juice, salt and white pepper. Ladle into bowls. Garnish with chives. Serve crusty bread on the side and enjoy.