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Roasted garlic soup

Roasted garlic soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • total, unpeeled - 4 garlic
  • olive oil - 1/4 c
  • 3/4 stick unsalted butter - 6 Tbsp
  • leeks white part only, chopped - 4 item
  • onion, diced - 1 item
  • all-purpose flour - 6 Tbsp
  • chicken stock or canned broth, heated - 4 c
  • dry sherry - 1/3 c
  • whipping cream - 1 c
  • fresh lemon juice - 1 item
  • salt and freshly ground white pepper - 1 item
  • chopped fresh chives - 2 Tbsp

How to make roasted garlic soup:

Preheat oven to 350°. Cut off top 1/4-inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic. Chop garlic.

Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion; saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.)

Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and pepper. Ladle into bowls. Garnish with chives.

Recipe categories: Vegetables, Soups & stews, Stocks.

Rating:
Roasted garlic soup
3
Average rating: 3 of 5, total votes: 7
Cook. Time: PT1H35M
Total Time: PT1H35M


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sugar, half and half, milk, sour cream, salt
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