Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a soup pot, saute shallots over medium heat in olive oil until lighly brown and tender. add roasted garlic, (make sure it's roasted good, so it's sweet) and the raw garlic. saute for a few minutes. add chicken stock, heavy cream and marjoram. bring to a slow boil and let cook for 20 minutes over medium heat, stirring occasionally. transfer soup into a blender and blend on high speed. strain back into soup pot and return to a boil one more time. adjust seasoning with salt and pepper. dissolve corn starch in a cup with water and thicken soup by stirring it while boiling. serve with garlic croutons and sliced green onion.

Target recipe: preheat oven to 350 degrees. remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. add water to dish to 1-inch depth;cover with foil. bake 1 hour or until garlic is tender, basting occasionally. remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. add remaining ingredients; process until smooth. chill. garnish with chopped fresh chives and red pepper, if desired. serve with vegetable dippers.