Roasted Garlic and Leek Soup

Recipe by Rita1652
READY IN: 2hrs 20mins




  • 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.