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