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A wonderful combination.

• 1 large onion, diced
  
• 2 cups white wine, preferably white port
  
• 2 cups tomato juice
  
• 1/2 cup roasted garlic cloves, about 18
  
• 2 cups heavy cream
  
• 1 teaspoon dry dill
  
• Salt and pepper

Cook diced onion in white wine until liquid is reduced by half. Add the tomato juice, cooking at a very low temperature for about 7 minutes. Add the garlic and continue cooking for another 3 minutes. Add the heavy cream, dill, salt and pepper. As soon as the soup comes to a boil, the soup is ready. Do not continue to boil. Pour the soup through a strainer, but do not press on the pulp. Let it just drip through. Makes 6 servings.

Note: To roast garlic, peel the cloves from about three heads of garlic, put into a small baking dish, toss with olive oil. Seal the dish tightly and place it in a 200- to 225-degree oven for 1 1/2 hours. The garlic will brown somewhat and soften.

Chef Toni Pais

Thursday, October 31, 2002