Instructions: * Several days old, sauteed in butter and garlic

Some of the best garlic recipes come right from Gilroy. Heres one-a rich, filling soup that would go well with a light seafood or poultry entree.

Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350-degree oven for 1 hour. Let cool. Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside. Saute chopped onion in butter until softened. Add buttermilk and cream and simmer for 5 minutes. Pour mixture into a food processor. Rice potato and add with garlic to onion and buttermilk mixture. Puree until smooth. Return mixture to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too thin, add additional potato. If soup is too thick, add addi- tional buttermilk. Serve immediately, garnished with additional dill and croutons.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.