Roasted Garlic Leek Soup

By á-174942

Ingredients

• 4 unpeeled garlic heads - (1/2 lb total)
• 1/4 cup olive oil
• 6 tablespoons unsalted butter or margarine
• 4 leeks, white part only chopped
• 1 onion diced
• 6 tablespoons flour
• 4 cups chicken broth heated
• 1/3 cup dry sherry
• 1 cup whipping cream
• lemon juice
• Salt to taste
• Freshly-ground white pepper to taste
• 2 tablespoons chopped fresh chives

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Cut off top of each garlic head (about 1/4 inch). Place garlic heads in small, shallow baking dish. Drizzle olive oil over garlic -- bake until golden, about 1 hour.

While garlic is baking, chop leeks and dice onions; set aside. Heat the chicken broth.

Cool garlic slightly. Press individual garlic cloves between thumb and finger to release garlic (garlic should pop out easily). Melt butter in heavy 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. Using a wire whisk, stir chicken broth into the flour mixture. Add sherry. Simmer 20 minutes. Cool slightly.

Puree soup in batches in blender or food processor. Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Garnish with chives. Serve immediately.

This recipe yields 4 servings.