Cheddar Cheese and Roasted Garlic Soup

Adapted from a recipe from FoodNetwork.com (Emeril Lagasse - 2003)

• Can be made in about 45 minutes
• Makes about 6 servings

Ingredients

• 2 tablespoons butter
• 2 bulbs of garlic
• 1 large onion, finely chopped
• ½ cup all-purpose flour
• 2 ½ cups chicken stock (Kitchen Basics brand)
• 3 cups whole milk
• 12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
• ½ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• Six slices of bacon

Directions

• Take a slice off the top of each head of garlic to expose some of the cloves inside.
• Place the heads on a piece of foil in an oven proof baking dish.
• Drizzle the bulbs of garlic with olive oil and sprinkle with sea salt and fresh cracked black pepper and wrap in the foil.
• Roast the garlic at 400 degrees until cloves are lightly browned and tender, about 30 minutes.
• Chop the bacon into a ¼ inch dice and then fry it up in a large, heavy saucepan till it is nicely browned.
• Remove bacon from the pan and save. Leave drippings in the pan.
• Remove garlic from oven after the 30 minutes, unwrap and let the garlic bulbs cool.
• When bulbs are cool enough to handle, remove each of the cloves of garlic and place in a bowl. Using a fork, mash the garlic up into a paste.
• In the large, heavy saucepan you cooked the bacon in, add the butter and melt over medium heat. Add the chopped onion and roasted garlic paste and saute until onions are soft, about 4 minutes.
• Add flour and cook, stirring constantly, for 2 minutes.
• Slowly whisk in the stock and milk.
• Add white pepper and cayenne pepper and stir to blend in.
• Bring soup to a low boil and reduce heat so that the soup barely simmers.
• Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes.
• Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil.
• Season with salt, to taste. Serve in shallow bowls, topped with some crispy bacon bits.