Real roasted garlic soup

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Recipe by: travis

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Garlic heads (about 1/2 4 c Chicken stock or canned
Pound total), unpeeled Broth, heated
1/4 c Olive oil 1/3 c Dry Sherry
6 tb (3/4 stick) unsalted 1 c Whipping cream
Butter Fresh lemon juice
4 Leeks (white part only), Salt and fresh ground
Chopped White pepper
1 Onion, diced 2 tb Chopped fresh chives
6 tb All purpose flour

Preheat oven to 350F. 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 and 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 white pepper.
Ladle into bowls. Garnish with chives.