Recipe by Chippie1
After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.
Top Review by Bridge Street Cafe
Awesome soup! I quadrupled the recipe and used 3 lbs of garlic cloves, also threw in extra leeks. Served this one in the cafe, the smell of all that garlic throughout the cafe was awesome. Customers loved it.
- 4 heads garlic (unpeeled)
- 1⁄4 cup olive oil
- 6 tablespoons butter
- 1 leek, chopped
- 1 onion, diced
- 6 tablespoons flour
- 4 cups chicken broth, heated
- 1⁄3 cup dry sherry
- 1 cup heavy cream
- lemon juice, to taste
- white pepper, to taste
- 4 slices French baguettes, toasted
- 4 slices provolone cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
- Drizzle oil over garlic heads.
- Bake until golden, about one hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic oils.
- Melt butter in heavy large saucepan over medium heat.
- Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
- Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
- Stir in hot stock and sherry.
- Simmer 20 minutes, stirring occasionally, then cool slightly.
- Puree soup in batches in blender or processor.
- Return the soup to the saucepan.
- Add cream and simmer until thickened, about ten minutes.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Place one slice of toast in bottom of bowl.
- Ladle soup into bowls.
- Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.