There’s an old folk saying that garlic is as good as ten mothers, hence the name of this simple soup. There is some time involved in the roasting of the garlic. Broth is a must here. Again, you could use other greens; the cooking time will depend on the type of greens you use, and your preference in how they are cooked. The soup is tasty on its own, but feel free to add whatever else strikes your fancy.

2 heads garlic
2 t extra-virgin olive oil
4 – 5 c broth
6 – 8 c (stemmed) chopped spinach
salt and pepper, to taste

1. Preheat oven to 425ºF. Remove the outer papery covering of the garlic. Slice off the top of each head so most of the tops of the cloves are exposed. Place on a square of aluminum foil or put in a small baking dish. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil or its lid, if it has one. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

2. When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir to combine. Bring to a gentle boil, then simmer for 15 minutes to allow the flavors to blend.

3. Just before serving, stir in the spinach and simmer until just wilted, a couple of minutes. Stir vigorously (the garlic has tendency to settle out). Serve hot, making sure each bowlful has some roasted garlic.