Roasted Garlic Soup

    Roasted Garlic Soup

    63saves
    1hr55min


    78 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. 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.
    2. 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.
    3. Puree soup in batches in a blender or food processor.
    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 fresh chives.

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    Reviews (3)

    by
    4

    - 17 Jul 2011

    hlotz33
    by
    2

    Easy to make, but was not pleased with the consistancy. - 13 Sep 2011

    0

    don't know how I would rate it as cooking garlic heads for 1 hour in the middle of a conventional oven at 180 degrees C absolutely obliterated them! No garlic soup for us today - 14 Apr 2013

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