Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      heads         fresh garlic
     1/4  cup           olive oil
   1                    medium-large onion -- cut up
   2      ribs          celery -- cut up
   1      cup           dry white wine
     1/4  cup           all-purpose flour
   1      gallon        chicken stock
   1      medium        potato -- peeled and cut up
   1      cup           whipping cream
  10                    chopped fresh basil leaves
   5      sprigs        fresh  thyme leaves
   2      teaspoons     salt (or less)
     1/2  teaspoon      white pepper
     1/2  teaspoon      Tabasco
   1      teaspoon      extra virgin olive oil
   2      cloves        garlic -- sliced very  thin, f

Preparation:

Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface --- a griddle or black iron skillet --- until they're black. Peel all the garlic completely. Heat the olive oil in a large saucepan and saute the onions, celery and the garlic until lightly browned at the edges. Add the wine and bring to a boil. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper, and Tabasco. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of French bread on