1. Preheat oven to 350?. Cut off top 1/4 inch of each garlic head. Place garlic heads in a small shallow baking dish. Drizzle oil over and cover with aluminum foil. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic oils. Chop garlic.
2. Melt butter in a heavy large saucepan over medium heat. Add garlic, leeks, and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. If preparing the day ahead, cover and refrigerate.
3. Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls and garnish with chives.
Can be prepared the day before.
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|Serving Size: 1 Serving (478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 312 (60%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 89mg||27 %|
|Sodium 2317.3mg||80 %|
|Potassium 794.4mg||21 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 32.2g|
|Protein 15.7g||22 %|
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Calories per serving: 523
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