Roasted Garlic Soup

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.

• Calories: 728 Calories

Ingredients

• 1 cup heavy whipping cream
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 onion, chopped
• salt to taste
• ¼ cup olive oil
• 2 tablespoons chopped fresh chives
• 4 cups chicken broth
• ¼ teaspoon freshly ground white pepper
• ⅓ cup dry sherry
• 4 bulbs garlic
• 4 leeks, chopped
• 1 tablespoon lemon juice, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Puree soup in batches in a blender or food processor.

Step 4

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.