Roasted Garlic Soup

By RossanaV

Ingredients

• 4 heads garlic
• 1/4 cup olive oil
• 6 tablespoons unsalted butter
• 1 leek, chopped
• 1 onion, chopped
• 6 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/3 cup dry sherry
• 1 cup heavy whipping cream
• 1 tablespoon lemon juice, or to taste
salt to taste
• 1/4 teaspoon freshly ground white pepper
• 2 tablespoons chopped fresh chives

Details

Servings 4
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1


Preheat oven to 350 F. Cut 1/4 inch off the top of each garlic head. Place heads in a small, shallow baking dish. Drizzle them with olive oil and bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release from skin, and then chop.

Melt butter in a large, heavy saucepan over medium heat. Add garlic, leek, and onion. Sauté until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in a blender or food processor. Return soup to saucepan and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. Servings: 4.