About this recipe:Based on what I can remember of a recipe I learned in the Czech Republic, this is a recipe I finally got round to trying on Christmas Day 2012. It was delicious, but making it as a starter for Christmas dinner was a mistake - it's very filling, so best to serve it as a stand-alone meal or in very small portions!
Split the garlic bulbs into cloves and peel them. Roughly chop the leeks. You'll be blending them later so don't worry about being too precise.
Put the garlic and leeks together in a roasting dish and cover them with the olive oil.
Put the roasting dish in the oven for about 70 minutes, giving it an occasional stir. You'll know it's ready when the garlic cloves are soft and starting to go a bit golden.
Remove the roasting dish from the oven, tip the contents into a pot and puree them using a handheld blender or blend them in a food processor. Leave the puree to cool for a while.
Make up a pint of chicken stock (I just use stock cubes) and leave it to cool.
Once everything has cooled, stir the double cream into the garlic and leek puree, then add the chicken stock. Heat it up until piping hot, add salt, pepper and Worcestershire sauce, if you feel the soup needs it, then serve.
This goes really well with croutons - I used gluten-free brown bread, pan-fried until crunchy and topped with goat cheese.
Wow! Had this for lunch today. Roasted garlic & leeks for about 60 mins. They seemed plenty dark enough by then. Finished off recipe and added ready made croutons, took picture then ate and enjoyed! Lovely! - 27 Dec 2012