Instructions: To roast garlic: Preheat oven to 350 degrees. Place garlic in ovenproof pan. Toss with 1 tablespoon olive oil. Cover. Roast for 40 minutes, or until lightly browned and soft.

To cook vegetables: Meanwhile, in large stockpot, heat 1 tablespoon olive oil over medium-high heat. Saute onions, celery and carrots for 15 minutes, or until softened. Add wine. Bring to a boil. Boil for 5 minutes, or until most of liquid is evaporated.

To make soup: Add potatoes, water, salt, pepper and roasted garlic to cooked vegetables. Bring to a boil. Cover. Simmer for 45 minutes. Allow to cool slightly.

Puree in batches in blender or food processor. Return pureed ingredients to pot. Add cream. Bring to a boil. Add hot-pepper sauce, lemon juice and parsley.

This recipe yields 5 quarts.

Yield: 5 quarts

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