Ten Mothers Garlic and Spinach Soup

Ingredients

• 2 heads garlic
• 2 teaspoons extra virgin olive oil
• 5 cups vegetable broth, good-quality
• 4 cups fresh spinach leaves, chopped, tough stems discarded

Directions

1. 1

   Preheat oven to 425.

2. 2

   Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil.

3. 3

   Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. 4

   When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend.

5. 5

   Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has tendency to settle out.).

6. 6

   Serve hot.