Roasted garlic soup

Roasted garlic soup



  • flour - 6 Tbsp
  • whipping cream - 1 c
  • chicken broth - 4 c
  • olive oil - 1/8 c
  • dry sherry - 1/3 c
  • fresh lemon juice - 1 item
  • unsalted butter - 6 Tbsp
  • yellow onion, diced - 1 item
  • chopped leeks white part - 4 c
  • garlic heads, unpeeled - 4 item

How to make roasted garlic soup:

Preheat oven to 350°. Cut off top 1/4-inch of each garlic head. Place heads in small shallow baking dish. Drizzle oil over and bake until golden, about 1 hour. Cool slightly. Squeeze garlic cloves between fingers to remove skin. Chop garlic. Melt butter in heavy pan over medium heat. Add garlic, leeks and onion; saute until soft, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring often. Stir in broth and sherry. Simmer 20 minutes, stirring occasionally. Puree soup in blender. Return to pan. Add cream and simmer 10 minutes. Add lemon juice, salt and pepper to taste. Serve garnished with chives. Serves 4. Freezes well.

Recipe categories: Vegetables, Soups & stews, Stocks.

Roasted garlic soup
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H35M
Total Time: PT1H35M

Cause of complaint:

Related ingredients:
sugar, milk, brown sugar, cornstarch, raisins, red wine vinegar, mayonnaise, medium onion
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