MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Soups
       Yield: 4 servings
       4    Garlic heads (about 1/2
            Pound total), unpeeled
     1/4 c  Olive oil
       6 tb (3/4 stick) unsalted
       4    Leeks (white part only),
       1    Onion, diced
       6 tb All purpose flour
       4 c  Chicken stock or canned
            Broth, heated
     1/3 c  Dry Sherry
       1 c  Whipping cream
            Fresh lemon juice
            Salt and fresh ground
            White pepper
       2 tb Chopped fresh chives
      Preheat oven to 350F.  Cut off top 1/4 inch of each garlic head.
   Place garlic heads in small shallow baking dish.  Drizzle oil over.
   Bake until golden, about 1 hour.  Cool slightly.  Press individual
   garlic cloves between thumb and finger to release garlic.  Chop
      Melt butter in 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. (Can be prepared 1 day ahead.  Cover and
      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.  Garnish with chives.