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Receta Roasted Garlic Leek Soup
by Global Cookbook

Roasted Garlic Leek Soup
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Ingredientes

  • 4 x unpeeled garlic heads - (1/2 lb total)
  • 1/4 c. extra virgin olive oil
  • 6 Tbsp. unsalted butter or possibly margarine
  • 4 x leeks, white part only minced
  • 1 x onion diced
  • 6 Tbsp. flour
  • 4 c. chicken broth heated
  • 1/3 c. dry sherry
  • 1 c. whipping cream
  •     lemon juice
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 2 Tbsp. minced fresh chives

Direcciones

  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 extra virgin olive oil over garlic - bake till golden brown, about 1 hour.
  2. While garlic is baking, chop leeks and dice onions; set aside. Heat the chicken broth.
  3. Cold garlic slightly. Press individual garlic cloves between thumb and finger to release garlic (garlic should pop out easily). Heat butter in heavy saucepan over medium heat. Add in garlic, leeks and onion - saute/fry till onion is translucent/soft, about 8 min. Reduce heat to low. Add in flour and cook 10 min, stirring occasionally. Using a wire whisk, stir chicken broth into the flour mix. Add in sherry. Simmer 20 min. Cold slightly.
  4. Puree soup in batches in blender or possibly food processor. Return soup to saucepan. Add in cream and simmer till thickened, about 10 min. Add in lemon juice to taste. Season with salt and white pepper. Garnish with chives. Serve immediately.
  5. This recipe yields 4 servings.
  6. Comments:This recipe may be prepared 1 day ahead by following directions through the pureeing process. Cold slightly - cover and chill. The next day follow directions beginning with the addition of the whipping cream.