Roasted Garlic Soup

1. Preheat oven to 400F. Peel and coarsely chop potato and onion. Mince sage and chives. Juice lemon.

2. Toss potato, onion, sage, the olive oil, sea salt, and a few grinds of black pepper in a large ovenproof roasting dish with the two whole heads of garlic.

3. Roast the veggies, stirring occasionally for about 30 minutes.

4. Remove dish from oven, and stir in an eighth of the chicken broth.

5. Return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes.

6. Remove garlic, transfer to a plate, and let cool slightly. Squeeze garlic from skins back into the pan; discard skins.

7. Place roasting pan over medium-high heat on the stove.

8. Add white wine to deglaze (scrape up browned bits from the bottom of the pan for flavor). Add remaining stock and bring to a simmer.

9. Remove from heat. Using an immersion blender (or a standing blender in small batches), purée until smooth. Stir in lemon juice and season with salt and pepper to your taste.

10. Ladle soup into bowls, and garnish with chives.