Good soup. I thinned it out with milk, because it was really thick after pureeing. I used one normal head of garlic and one greatheaded garlic. I will use the greatheaded garlic again, since it was so much easier to roast and didn't burn on the edges like the smaller head.
Elegant soup. A bit too garlicy for my taste, but a great soup for gralic lovers.
My husband loves rich and creamy soups & this was both. The garlic is not overpowering at all. My garlic heads were cooked at 40 minutes & I left them intact before roasting. After they cooled off I used kitchen shears to snip the end off for the "extraction." I also used garlic salt instead of regualr salt. I will make this again. It went well with another recipe called Veal Scallopine Saltimbocca.