Roasted garlic soup
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Roasted garlic soup
  Garlic    Soups  
Last updated 6/12/2012 1:01:00 AM. Recipe ID 24282. Report a problem with this recipe.
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      Title: Roasted garlic soup
 Categories: Soups, Entertain
      Yield: 4 servings
 
      4    Garlic heads; (about 1/2 po
           -und total), unpeeled
    1/4 c  Olive oil
      6 tb Unsalted butter; (3/4 stick
           -)
      4    Leeks; (white part only), c
           -hopped
      1    Onion; diced
      6 tb Flour; all purpose
      4 c  Chicken stock or canned brot
           -h; heated
    1/3 c  Sherry; dry
      1 c  Whipping cream
           Fresh lemon juice
           Salt
           Freshly ground white pepper
      2 tb Chives; chopped fresh
 
       Preheat oven to 350F (or, if in a hurry, prepare roasted garlic
  in the microwave [see recipe]). 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. (I now wrap the
  heads with oil on top of them in aluminum foil so they don't brown as
  much.)
      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. Serves 4. This
  Roasted Garlic Soup is one we prefer to Susan Spicer's Garlic Soup;
  Spicer's relies on sauteed garlic and too often (even at Bayona) it
  comes out bitter. If you love garlic, you'll adore this soup.
 




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Recipe ID 24282 (Apr 03, 2005)

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