ROASTED GARLIC SOUP WITH ARUGULA

3/4 cup peeled garlic cloves (about 2-l/2 heads)
l tbsps. olive oil
6 cups chicken stock or broth
l-3/4 lbs. russet potatoes, peeled, cut into large pieces
l med. onion, sliced
l bay leaf
l cup chopped fresh arugula (about 2 bunches)
l/4 cup whipping cream
Preheat oven to 350. Combine garlic and oil in small bowl; toss to
coat. Spread out garlic on baking sheet. Bake until soft, about
l5 mins. Combine stock, potatoes, onion and bay leaf in large pot;
bring to boil. Reduce heat, cover and simmer until potatoes are
tender, about 45 mins. Remove bay leaf. Mix garlic into soup. Puree
in blender in batches. Return puree to pot. Season with s&p. (Can be
made l day ahead; cover and refrigerate, chill)
Add arugula and cream to soup and bring to simmer. Ladle into bowls.
Serves 8. B6n Appetit Nov. l993