About this recipe:Four entire bulbs of garlic, roasted to make them deliciously sweet, then blended with leeks 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.
4 bulbs garlic
3 tablespoons olive oil
6 tablespoons unsalted butter
2 leeks, washed and chopped
1 onion, chopped
6 tablespoons plain flour
1 litre chicken stock
5 tablespoons sherry
225ml single cream
1 tablespoon lemon juice, or to taste
salt to taste
freshly ground pepper
2 tablespoons chopped fresh chives
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Cut off the very top of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 180 degrees C (Gas mark 4) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Mash garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion; saute until onion is cooked, about 8 minutes. 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 a blender or food processor.
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 fresh chives.