HOT SOUP: Various versions of the garlic soup are popular in European countries. This is a nice version of it that can be easily reproduced at home.

ROASTED GARLIC AND APPLE SOUP:

2 heads garlic                                                              

2 tbsp. olive oil

¼ cup finely-diced celery                                           

1 bay leaf

4 small Granny Smith apples                                      

1 cup finely-diced onion

2 cups peeled and dice potatoes                                 

pinch dried thyme

¼ cup white wine or apple juice + 6 cups hot chicken stock                                                   

salt and pepper + 1/8 tsp freshly ground nutmeg                                            

1-1 ½ cups grated Cheddar cheese                              

1 cup whipping cream, optional****

6 baguette slices brushed with olive oil                       

fresh chives, diagonally sliced

Preheat over to 375 degrees F. and lightly grease a baking sheet.

Cut tops off garlic bulbs and brush them with 1 tbsp. olive oil.  Sprinkle with pinch of thyme and black pepper. Wrap garlic and the whole apples with a double thickness of foil and transfer to baking pan. Bake for 1 hour or until garlic and apples are soft. Remove from oven and cool for 15 minutes. Squeeze garlic and mash to a paste. Remove skin and core from apples and chop. Set aside.

In a large saucepan, cook onion in rest of olive oil until soft. Add celery, potatoes, thyme and salt and pepper to taste. Cook mixture for 10 minutes. Add wine/apple juice and cook until most of the liquid has evaporated. Add bay leaf and hot stock and bring mixture to a gentle simmer. Add garlic and apples to soup. Simmer for 20-30 minutes, until potatoes are soft. Add nutmeg and cream, if using, to the soup and reduce heat to low to heat through.  Taste and adjust seasoning.

Toast baguettes and serve soup in heated bowls topped with toasted bread, cheese and chives.

**** If a lighter soup is desired. Omit the cream. Puree a portion of the soup and return the pureed amount to the pot and simmer 5 minutes until the soup thickens. ****