1 large head garlic

1½ pounds russet potatoes

3 yellow onions

1 carrot

9 cloves garlic

6 cups water or Potato and Vegetable Broth (see recipe on page 5)

5 sprigs rosemary

1 (10-ounce) box tofu (silken kind)

Salt and white pepper

• Preheat oven to 350 degrees. Cut off and discard the very top of the whole garlic head. Place the garlic (top up) in a small baking dish with a lid, and drizzle some olive oil over the garlic. Cover and bake for 35 to 45 minutes, until tender. Set aside to cool.

• Meanwhile, cut the potatoes into medium-sized chunks and chop the onion. Slice the carrot and peel the garlic cloves.

• Using a soup pot, combine the potatoes, garlic, water (or broth), onion, carrot, and 4 of the rosemary sprigs. Bring to a boil, reduce to a simmer, and cook 25 minutes.

• Take off heat and allow to cool slightly, discarding the rosemary sprigs. Break the tofu into pieces. Remove the pulp from the roasted garlic head by squeezing it from the bottom. (It will yield about 4 tablespoons of pulp.) Add the tofu and 2 tablespoons of the roasted garlic to the soup pot and mix well.

• Purée the mixture in a blender or food processor. Return the pot to the heat and warm on low, adding salt and white pepper to taste. Garnish with the remaining rosemary sprig and serve.

Serves 4–6

Use the leftover roasted garlic from this recipe as a spread on slices of warm sourdough or French bread.