2 cups garlic cloves, peeled
2 tablespoons olive oil, divided
2 yellow onions, chopped
6 celery stalks, chopped
3 carrots, chopped
2 cups white wine
12 russet potatoes, peeled, and cut into 1/2" cubes
5 cups water
3 tablespoons salt, or to taste
1 1/2 tablespoon freshly ground black pepper
4 cups cream
1 1/2 teaspoon hot pepper sauce
1/4 cup lemon juice
1 cup chopped parsley
For Roasted Garlic: Preheat oven to 350 degrees F. Place garlic in ovenproof pan. Toss with 1 tablespoon olive oil. Cover. Roast for 40 minutes, or until lightly browned and soft.
For Vegetables: Meanwhile, in large stockpot, heat 1 tablespoon olive oil over medium-high heat. Saute onions, celery and carrots for 15 minutes, or until softened.
Add wine. Bring to a boil. Boil for 5 minutes, or until most of liquid is evaporated.
For Soup: Add potatoes, water, salt, pepper and roasted garlic to cooked vegetables. Bring to a boil. Cover. Simmer for 45 minutes. Allow to cool slightly.
Puree in batches in blender or food processor. Return pureed ingredients to pot. Add cream. Bring to a boil. Add hot-pepper sauce, lemon juice and parsley.
ruby05
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