Description
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Ingredients
- 4 bulbs garlic
- ¼ cup olive oil
- 6 tablespoons unsalted butter
- 4 leeks, chopped
- 1 onion, chopped
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- ⅓ cup dry sherry
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice, or to taste
- salt to taste
- ¼ teaspoon freshly ground white pepper
- 2 tablespoons chopped fresh chives
Instructions
- Cut off top 1/4 inch of each garlic head. Place in a small
- shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden
- about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic
- leeks
- and onion; saute until onion is translucent
- about 8 minutes. Add flour and cook 10 minutes
- stirring occasionally. Stir in hot 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