Leek Soup with Roasted Garlic and Parmesan

Recipe by aremac
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READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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