Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leek Soup with Roasted Garlic and Parmesan Recipe
    Lost? Site Map

    Leek Soup with Roasted Garlic and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    aremac's Note:

    I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Begin by preparing the roux.
    2. 2
      Melt the butter in a large stock pot.
    3. 3
      Add the cup of flower a little at a time whisking briskly to avoid lumps.
    4. 4
      After all the flower is in, continue to whisk and cook for at least 3 min.
    5. 5
      (5 is better).
    6. 6
      Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
    7. 7
      as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
    8. 8
      In a sauté pan, melt the 2 Tbs.
    9. 9
      of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
    10. 10
      Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
    11. 11
      Let simmer for 1/2 hour stirring often.
    12. 12
      Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
    13. 13
      Serve soon.
    14. 14
      this soup also keeps well refrigerated for up to a week.

    Ratings & Reviews:

    • on September 17, 2007

      55

      I just made this for my baby shower, and it was a great success! Loved the richness & depth of it. I admit being surprised how popular it was, & how it appealed to so many vastly different people. A stellar recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Leek Soup with Roasted Garlic and Parmesan

    Serving Size: 1 (282 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 571.6
     
    Calories from Fat 419
    73%
    Total Fat 46.6 g
    71%
    Saturated Fat 29.1 g
    145%
    Cholesterol 140.8 mg
    46%
    Sodium 732.8 mg
    30%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 7.0 g
    28%
    Protein 8.1 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites