Roasted Garlic Soup
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Olive Oil6 tbsps
Unsalted Butter6 tbsps
All-Purpose Flour4 cups
Chicken Broth1 cup
Sherry (dry)1 cup
Heavy Whipping Cream1 tbsp
Lemon Juice (to taste)2 tbsps
Chives (chopped fresh)Directions:
1
Cut off top 1/4 inch of each garlic head
2
Place in a small, shallow baking dish
3
Drizzle olive oil over
4
Bake at 350 degrees F (175 degrees C) until golden, about 1 hour
5
Cool slightly
6
Press individual garlic cloves between thumb and finger to release
7
Chop garlic
8
Melt butter or margarine in heavy large saucepan over medium heat
9
Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes
10
Add flour and cook 10 minutes, stirring occasionally
11
Stir in hot broth and sherry
12
Simmer 20 minutes, stirring occasionally
13
Cool slightly
14
Puree soup in batches in a blender or food processor
15
Return soup to saucepan, and add cream
16
Simmer until thickened, about 10 minutes
17
Add lemon juice to taste
18
Season with salt and white pepper
19
Ladle into bowls
20
Garnish with chives