Garlic White Bean Soup

This recipe has a great deep, caramelized garlic flavor. Very savory, its something I adapted from a recent Martha Stewart. Mostly by omitting the sherry and adding a can of white beans, they go great here. If you want you can even puree them with the other vegetables for a completely smooth soup.

40 garlic cloves separated but still in the skins
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
4 fresh sage leaves
1 Tbsp extra-virgin olive oil
Black pepper
3 1/2 chicken stock
1 tsp fresh lemon juice
1 can white beans, rinsed and drained

Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.

Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.

Heat skillet over medium-high heat. Add stock and 1/2 cup water stirring to scrape up browned bits, 1 minute, then bring to a simmer. Remove from heat, and let cool slightly.

Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, white beans, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.