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    You are in: Home / Recipes / Roasted Garlic and Leek Soup Recipe
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    Roasted Garlic and Leek Soup

    Average Rating:

    3 Total Reviews

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    • on March 09, 2005

      Good soup. I thinned it out with milk, because it was really thick after pureeing. I used one normal head of garlic and one greatheaded garlic. I will use the greatheaded garlic again, since it was so much easier to roast and didn't burn on the edges like the smaller head.

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    • on December 19, 2004

      Elegant soup. A bit too garlicy for my taste, but a great soup for gralic lovers.

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    • on March 05, 2003

      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.

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    Nutritional Facts for Roasted Garlic and Leek Soup

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 537.1
    Calories from Fat 361
    Total Fat 40.1 g
    Saturated Fat 18.3 g
    Cholesterol 84.8 mg
    Sodium 39.6 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 2.3 g
    Sugars 4.0 g
    Protein 5.1 g

    The following items or measurements are not included:

    vegetable stock


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