Roasted Garlic Soup
This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.
Yield
4 servingsPrep
1 hrsCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
garlic
heads |
|
| ¼ | cup |
olive oil
|
|
| 6 | tablespoons |
butter
|
|
| 4 | Leeks |
leeks
white part only, chopped |
*
|
| 1 | each |
onions
diced |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
chicken broth
or canned broth, heated |
|
| ⅓ | cup |
sherry
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
|
lemon juice
fresh |
*
|
||
|
salt
for taste |
*
|
||
|
white pepper
for taste |
*
|
||
| 2 | tablespoons |
chives
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
garlic
heads |
|
| 59 | ml |
olive oil
|
|
| 9E+1 | ml |
butter
|
|
| 4 | Leeks |
leeks
white part only, chopped |
*
|
| 1 | each |
onions
diced |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
or canned broth, heated |
|
| 79 | ml |
sherry
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | x |
salt
for taste |
*
|
| 1 | x |
white pepper
for taste |
*
|
| 3E+1 | ml |
chives
fresh, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Cut off top ¼ 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 sauté 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.
Purée 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.
