Roasted Garlic Soup

1.

Preheat the oven to 450 degrees F.

2.

Remove the papery covering from the garlic, without separating the cloves.

3.

Slice the top of each head of garlic off, so most of the cloves are exposed.

4.

Place the garlic in a small baking dish.

5.

Drizzle 1 teaspoon of olive oil over each garlic head.

6.

Cover the baking dish with foil and roast for about 45 minutes (or until the garlic is soft and lightly browned); let cool.

7.

When the garlic has cooled enough to handle, squeeze the garlic pulp into a medium saucepan.

8.

Add the chicken broth, stir well to combine.

9.

Simmer for about 15 minutes.

10.

Before serving, stir in the spinach and simmer for about 4 minutes (until wilted).

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