Roasted Garlic and Leek Soup
photo by Rita1652
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 heads garlic, unpeeled
- 1⁄4 cup olive oil
- 6 tablespoons unsalted butter
- 4 leeks, white part only, about 4 cups sliced, rinsed very good (save green tops and the root ends for stock can be frozen)
- 1 onion, diced
- 1⁄4 cup all-purpose flour
- 4 cups vegetable stock
- 1⁄3 cup dry sherry
- 1 cup whipping cream
- fresh lemon juice
- salt
- lots of fresh white pepper
-
Fried Garlic Slices
- 2 garlic cloves, sliced very thinly
- 2 tablespoons olive oil
-
Garnish
- chives, minced
directions
- Preheat oven to 350°F.
- Cut off top 1/4 inch of each garlic head.
- Place garlic heads in small shallow baking dish.
- Drizzle oil over.
- Season with salt and pepper.
- Bake until golden, about 1 hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
- Chop garlic.
- Melt butter in heavy large saucepan over medium heat.
- Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
- Reduce heat to low.
- Add flour and cook 5 minutes, stirring occasionally.
- Stir in hot stock and Sherry.
- Simmer 20 minutes, stirring occasionally.
- Cool slightly.
- Puree soup in batches in blender or processor.
- Return soup to saucepan.
- Add cream and simmer until thickened, about 10 minutes.
- Meanwhile.
- Heat olive oil then quickly saute garlic slices till crisp and tan.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Ladle into bowls.
- Garnish with fried garlic slices and minced chives.
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Reviews
-
My husband loves rich and creamy soups & this was both. The garlic is not overpowering at all. My garlic heads were cooked at 40 minutes & I left them intact before roasting. After they cooled off I used kitchen shears to snip the end off for the "extraction." I also used garlic salt instead of regualr salt. I will make this again. It went well with another recipe called Veal Scallopine Saltimbocca.
Tweaks
-
My husband loves rich and creamy soups & this was both. The garlic is not overpowering at all. My garlic heads were cooked at 40 minutes & I left them intact before roasting. After they cooled off I used kitchen shears to snip the end off for the "extraction." I also used garlic salt instead of regualr salt. I will make this again. It went well with another recipe called Veal Scallopine Saltimbocca.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey