Prep 15 mins
Cook 1 hr
Two of my favourite things in a cream soup.
- 1 large whole head of garlic
- 1 1⁄2 tablespoons olive oil
- 9 cups thinly sliced sweet onions
- 2 1⁄2 cups sliced leeks
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 2 tablespoons flour
- 1⁄3 cup dry white wine
- 30 ounces chicken broth
- 2 cups milk
- 6 tablespoons sour cream
- toasted caraway seed (optional)
- Preheat oven to 350°F.
- Remove the papery outer skin from garlic, but do not peel or separate cloves.
- Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
- Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
- Set pulp aside.
- Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
- Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
- Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
- Add garlic pulp, remaining salt and milk to onion mixture.
- Simmer 8 minutes or until thoroughly heated.
- Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
- Garnish with sour cream and toasted caraway seeds (optional).
very good soup! It takes a long time to make, but it's a delicious bisque and has good health benefits because of the onions and garlic! It tastes much more fattening than it is, too!
I made this soup to start off Christmas dinner. It was perfect. I didn't have any caraway seeds, so i did a rye toast with gruyere cheese as garnish. It was phenomenal!
Well I'm not sure which are Evelyn's two favourite things in this recipe, but I just loved how garlicky, oniony, leeky and creamy this was. And the thyme was just the right herb here. A fabulous soup that I'll be making again. I didn't have any caraway seeds on hand when I made this, but I'll make sure that I do next time. Thank you for sharing this wonderful recipe! We all loved it.